This is a feel-good, quick-bread style of chocolate cake made with whole wheat pastry flour, bananas, honey and sourdough. It was inspired by a banana bundt cake in the new book Sourdough by Sarah Owens. Make it for sports events, brunch or other celebrations when you want something that's not too sweet but still says "party time." Serve it as is, with a dusting of confectioner's sugar or this dark chocolate frosting.
Grease and flour a bundt pan and set it aside. Preheat the oven to 375 degrees F with the rack in the middle position.
Whisk the flour, cocoa powder, cinnamon, baking powder, baking soda and salt in a medium mixing bowl until well blended.
In a separate mixing bowl, combine the butter and honey, then add the sourdough, banana, eggs, milk and vanilla until very well blended.
Add the wet ingredients to the dry and stir just until combined. Fold in the chocolate chips.
Pour the batter into the prepared bundt pan. Bake, rotating halfway through, until a tester comes out clean, 35-40 minutes.
Cool the cake on a rack for 15 minutes. Invert and lift off the pan, tapping on the bottom to release the cake. Invert the cake and cool completely before transferring to a serving plate.
To make the frosting, heat the cream in a saucepan or microwave until steaming. Pour the hot cream over the chocolate chips and butter in a small bowl. Let sit undisturbed until both are melted. Stir gently to combine into a smooth frosting.
Pour the warm frosting over the cooled cake and let it drip down the sides or use an off-set spatula to swirl it.
The sourdough for this cake is a thin mixture of equal parts flour and water by volume that does not need to be fed. In other words, this is what you make when you are feeding your sourdough and don't want to throw out the excess.