Description
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!
Ingredients
- ⅓ cup butter
- 1 ¼ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups mashed ripe bananas
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup nonfat plain yogurt
- ¾ cup chopped pecans
- 2 tablespoons confectioners’ sugar, or to taste
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 2 hrs 10 mins
Servings: 12