Chocolate Chip Fig Cake

• 1 whole Banana, Mashed
• 1/4 cups Apple Honey Butter
• 1/2 cups Nonfat Vanilla Greek Yogurt
• 1/2 cups Milk
• 1 Tablespoon Vanilla
• 2 whole Eggs
• 1/2 cups Packed Brown Sugar
• 2 cups White Whole Wheat Pastry Flour
• 1/2 cups Rolled Oats
• 2 Tablespoons Unsweetened Cocoa Powder
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 1 teaspoon Baking Soda
• 1/4 teaspoons Sea Salt
• 1 cup Chopped Figs
• 1 cup Zucchini, Grated (or Apple)
• 1-1/2 cup Dark Chocolate Chips, Divided
• 1 teaspoon Coconut Oil

1. Preheat oven to 350u0b0F. Lightly grease a bundt pan with cooking spray.
2. Using an electric or stand mixer, cream together banana, honey butter, Greek yogurt, milk, vanilla, eggs and brown sugar.
3. In another bowl, combine flour, oats, cocoa powder, cinnamon, nutmeg, baking soda and salt. Add flour mixture to your wet ingredients, stirring until just combined. Fold in diced figs, shredded zucchini or grated apple and 1 cup of chocolate chips.
4. Pour cake batter into prepared bundt pan. Bake for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Allow cake to cook for at least 10 minutes in pan, then transfer to cooling rack.
5. For the fudge glaze, melt together remaining 1/2 cup of chocolate chips and coconut oil, using a microwave or double boiler. Drizzle glaze over top of cake and set in refrigerator until hardened. Cake is great reheated but also served cold from the fridge.
6. Notes: Apple, pears, or dates may also be used instead of figs. Nuts would also be lovely on this cake!

banana, ubc, yogurt, milk, vanilla, eggs, brown sugar, flour, rolled oats, cocoa, cinnamon, nutmeg, baking soda, ubc, zucchini, chocolate chips, coconut oil

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-fig-cake/ (may not work)