Maui Banana Cream Tube Cake

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!

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 300 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 ¼ cups white sugar
• ¾ cup chopped pecans
• 1 ¼ teaspoons baking powder
• ⅓ cup butter
• 1 cup nonfat plain yogurt
• 1 ¼ cups mashed ripe bananas
• 2 tablespoons confectioners' sugar, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan.

Step 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.

Step 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.