This cake was created for Reds Espresso Gallery of San Diego, in the Maui test Kitchen on Puunoa! It was first made with bananas from the back yard…yummy!
Original recipe makes 12 servings
Ingredients
1/3 cup butter
1 1/4 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups mashed ripe bananas
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nonfat plain yogurt
3/4 cup chopped pecans
2 tablespoons confectioners’ sugar, or to taste
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PREP
20 mins
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COOK
50 mins
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READY IN
2 hrs 10 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan.
- Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat first egg into butter until completely blended, then beat in vanilla extract with last egg; fold in bananas. Combine flour, baking powder, baking soda, and salt in a bowl. Stir flour mixture into creamed mixture alternately with yogurt, stirring until just combined. Fold in pecans and pour batter into prepared tube pan.
- Bake in preheated oven until a toothpick inserted into cake comes out clean, about 50 minutes. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioner’s sugar before serving.
Nutrition
Calories: 300 kcal
Carbohydrates: 46.1 g
Cholesterol: 49 mg
Fat: 11.2 g
Fiber: 1.8 g
Protein: 5.3 g
Sodium: 304 mg
