5tablespoonschocolate-hazelnut spreadsuch as Nutella or Justin's
3tablespoonsroom temperature butter
1teaspooncanola oil
3tablespoonsunsweetened apple sauce
1/2cuplight brown sugarfirmly packed
2medium ripe bananas
2large eggs
1 1/2cupunbleached cake flour
3/4teaspoonbaking soda
1/2teaspoonbaking powder
1/2teaspoonsalt
1tablespooncocoa powder
2/3cupmilk
Nonstick cooking spray
1/2cupmini chocolate chips
Instructions
Preheat your oven to 350 degrees.
Mix the chocolate-hazelnut spread with 1 teaspoon oil in a microwave-safe dish and cook for 30 seconds, mixing until completely combined.
Add the applesauce, butter, brown sugar, and bananas and beat at medium-high speed until thoroughly blended. Then add eggs, 1 at a time, beating well after each one.
Combine flour, baking soda, baking powder, cocoa powder and salt in a separate bowl and mix thoroughly.
Add your flour mixture and milk to your banana mixture, stirring until combined. Add mini chocolate chips and swirl throughout your batter.
Spray your Bundt pan liberally with nonstick cooking spray and fill halfway with batter.
Bake at 350 degrees for 55 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes and invert Bundt pan over cake stand - it should slide right out!