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
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