Chocolate Banana Bundt Cake

Anything with chocolate and bananas has my name written all over it. This cake soo very delicious. I found this recipe from Green Food, Green Thumb & High Heels

For the cake:

• 2 c. whole wheat pastry flour
• 1 c. natural cane sugar
• 2/3 c. cocoa powder
• 1 1/2 tsp. baking soda
• 1/4 c. Earth Balance margarine
• 1/2 tsp almond extract (or 1 tsp. vanilla)
• 1 1/2 tsp cinnamon
• 1/4 tsp. salt
• 1 c. banana puree (about 2 large bananas)
• 1/2 c. vegan chocolate chips
• 1/2 c. shredded unsweetened coconut
• 1 1/4 c. hot water

For the frosting:

• 8 oz tofutti vegan cream cheese
• 1/2 c. powdered sugar
• 1/2 c. agave nectar syrup
• 1/2 tsp. vanilla extract
• 2-4 tbs. almond milk

Instructions

For the cake:

• Preheat oven to 350 degrees.
• Puree bananas using hand-held emersion blender or stand-up blender. Add a small amount of water if necessary. Set aside.
• Combine flour, sugar, baking soda, cocoa powder, salt and cinnamon in large mixing bowl.
• In a separate bowl combine Earth Balance spread, banana puree and almond extract. Beat on high until fully combined and lumps disappear.
• Add about 1/3 of the dry ingredients and stir to combine. Add half of the warm water and continue to stir.
• Add remaining dry ingredients and water, slowly, and alternating between each one. Batter will seem slightly wet.
• Fold in chocolate chips and coconut.
• Pour batter into greased bundt pan. Bake in the oven for 45-50 minutes or until toothpick comes out clean.

For the frosting:

• Combine vegan cream cheese, agave syrup, vanilla extract and almond milk in mixing bowl. Beat until smooth.
• Add powdered sugar and beat on high until incorporated. Add more almond milk for thinner frosting.