Banana Bundt

by Aug 15th, 2010 // Breakfast, Desserts, Kid-tastic, Recipes

Banana Bundt

We got a new, beautiful Bundt pan this week. We are crazy for banana bread (perfect for a Bundt), but all the really great recipes call for 2 sticks of butter and sometimes they even include sour cream. I’m all for having dessert, but we can’t eat that way every day. Today we attempted to make a great tasting banana Bundt with less fat. We replaced 1 of the sticks of butter with applesauce, used non-fat yogurt instead of sour cream and worked in some whole wheat flour. The result was the most moist and delicious Bundt we’ve ever made!

We love a good baking success story and ate several pieces in celebration. Next go round we’ll try to cut down on the sugar and see if we can keep improving on our Banana Bundt without sacrificing taste. Please tell us if you have any suggestions – we’d love to try your substitution out! Now for the recipe…

Banana Bundt Recipe

Prep Time: 15 mins  Cooking Time: 1 hour 10 mins

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
2 teaspoons baking soda
1/4 teaspoon salt
1 stick unsalted butter (softened)
2 cups granulated sugar
2 large eggs, at room temperature
4 very ripe bananas
1/2 cup unsweetened applesauce
1 cup non fat vanilla yogurt

Preheat the oven to 350 degrees. Whisk the flours, baking soda and salt together and set aside. Use an electric mixer to cream the butter and then add the sugar and blend until fluffy. Add the eggs one at a time and then add the applesauce. Mix on low. Start adding the flour one scoop at a time and pour in all of the yogurt. Finish scooping in the flour and add the bananas. Pour batter into a greased and floured Bundt pan. Pick up the pan and lightly drop it on the counter to clear the bubbles. Bake on the middle rack in the oven for an hour and 10 minutes or until a skewer inserted into the middle comes out clean. Let cake sit for 10 minutes before unmolding the cake on a cooling rack.

PS: Here’s the pan we used to make this Bundt Nordicware Commercial Heritage Bundt Pan Heavy Duty Cast Aluminum. Teflon Non-stick Coating. 10 cup capacity

Print Post

Banana Bundt Cake

12 Comments on “Banana Bundt”

  1. 1.) Nicole
    August 15th, 2010

    this banana bread was incredible. i would have had no idea that there were healthy substitutions if you hadn't mentioned it. also a very beautiful pan!

  2. 2.) Maria @ Scandifoodie
    August 16th, 2010

    I love these pans, they make such beautiful cakes! The yoghurt would make this cake so soft, I can imagine. Delicious!

  3. 3.) joudie's mood f
    August 16th, 2010

    Whata lovely bundt tin…. Cute! Also the addition of apple sauce is AMAZING in cakes and desserts. I made the most ddelicious brownies with applesauce and they turned out so well…. This recipe looks great!

  4. 4.) Mary
    August 16th, 2010

    Thanks for the recipe. There's also an amazing butter-free Banana Bundt cake recipe in the Moosewood Low-Fat cookbok – I recommend it!

  5. 5.) CookingWithMyKid
    August 21st, 2010

    oooo! butter free. i've got to check that out.

  6. 6.) joudie's mood food
    August 16th, 2010

    Whata lovely bundt tin…. Cute! Also the addition of apple sauce is AMAZING in cakes and desserts. I made the most ddelicious brownies with applesauce and they turned out so well…. This recipe looks great!

  7. 7.) juliabrownperry
    August 16th, 2010

    That is my bundt pan – the pan that gives me so much trouble. Rebecca, you have to post your bundt cakery tips since they've been life-savers for me.

  8. 8.) CookingWithMyKid
    August 16th, 2010

    Julia, Where did you buy it? I think you need to bring it back. The pan shouldn't stick like that. Perhaps you got a defective one?

  9. 9.) juliabrownperry
    August 17th, 2010

    Williams-Sonoma, almost 2 years ago now. It's Teflon-coated so it is very curious. Maybe I'll try for an exchange.

  10. 10.) Melissa
    August 18th, 2010

    I can't wait to try this recipe — I'm a big fan, generally, of improving quick bread recipes to make them healtier. If you substitute oatmeal (quick oats) for the whole wheat flour, you can use more applesauce or bananas and therefore cut down on the sugar. Yum!

  11. 11.) CookingWithMyKid
    August 21st, 2010

    sometimes i put my oats in the coffee grinder and make oatmeal flour out of them. it gives things that great oat taste but the texture is more like you used flour. so yum!

  12. 12.) paulajakobs
    November 13th, 2010

    I had 4 overripe bananas so I decided to do a search on your site to see if you had any recipes for bananas and found this one. I just had a slice of the finished cake and it's delicious!

Leave a Reply