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Preheat your oven to 350 degrees.
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Mix the chocolate-hazelnut spread with 1 teaspoon oil in a microwave-safe dish and cook for 30 seconds, mixing until completely combined.
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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.
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Combine flour, baking soda, baking powder, cocoa powder and salt in a separate bowl and mix thoroughly.
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Add your flour mixture and milk to your banana mixture, stirring until combined. Add mini chocolate chips and swirl throughout your batter.
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Spray your Bundt pan liberally with nonstick cooking spray and fill halfway with batter.
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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!