Maui Banana Cream Tube Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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:
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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan.
2. 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.
3. 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.
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