Banana Bread Cake
Recipe GLPR1b108d48d2d5ef
A moist and tender bundt cake made with ripe bananas, Greek yogurt, and white whole wheat flour. This vegetarian dessert is brushed with butter and coated with sugar before baking, creating a beautifully caramelized crust. Finished with a simple powdered sugar and milk glaze, it's perfect for any occasion.
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Ingredients
4 Tbsp. softened butter, plus extra for greasing
1 cup + 2 Tbsp. Truvia Baking Blend (or 2¼ cups white sugar), plus extra for coating
3 ripe bananas, mashed
3 large eggs
½ cup plain nonfat Greek yogurt
1½ tsp. vanilla extract
3 cups white whole wheat flour
1½ tsp. baking powder
¾ tsp. salt
Milk, as needed for glaze
Powdered sugar, for glaze
Directions
Preheat your oven to 350°F. Generously butter the inside of a bundt pan, making sure to coat all surfaces thoroughly. Sprinkle granulated sugar into the buttered pan, rotating it to coat evenly, then tap out any excess.
In a large mixing bowl, cream together the softened butter and Truvia Baking Blend (or sugar) until light and fluffy, about 2-3 minutes.
Add the 3 eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
Stir in the mashed bananas, Greek yogurt, and vanilla extract until the mixture is well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the thickest part comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a serving plate.
To make the glaze, whisk together powdered sugar and a small amount of milk until you reach a pourable consistency. Drizzle the glaze over the cooled cake.
Slice and serve. Enjoy!
