Banana Bundt Cake

This banana bundt cake is made healthier with white whole wheat flour, honey, and yogurt but still decadent with a drizzled cream cheese cinnamon frosting.

Course Baked Good

Cuisine American

Prep Time 15

Cook Time 45

Cooling Time 15

Servings

Calories 297kcal

Author Christy Gurin

Ingredients

3 cups white whole wheat flour sometimes labeled whole wheat pastry flour
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1/4 tsp. cardamom
1/4 teaspoon salt
1/3 cup melted butter or coconut oil
1 3/4 cup mashed banana (4-5 bananas)
2/3 cup honey or maple syrup
2 tablespoons vanilla extract
2 eggs
1 cup plain Greek yogurt (don't use nonfat)
½ cup unsweetened plain almond milk or any milk of choice
3/4 cup chopped toasted pecans*
1/2 cup semi-sweet or dark chocolate chips

Glaze

4 ounces 1/3 less fat cream cheese
1 Tbsp. melted coconut oil or butter
1 tsp. vanilla extract
1/2 cup powdered sugar
¼ tsp. cinnamon
1/8 tsp. cardamom

US Customary - Metric

Instructions

Preheat oven to 350° F (175° C).
Spray bundt pan with cooking spray (or use a silicone baking form)
Stir flour, baking soda, cinnamon, cardamom, and salt together in a bowl.
In a mixing bowl, beat butter, banana, honey, vanilla, eggs, yogurt, and almond milk until smooth.
Pour dry ingredients into wet mixture and lightly beat for 10 seconds, scraping sides until mixed in but not over mixed. Stir in toasted pecans and chocolate chips.
Pour batter into prepared bundt pan, place in oven and bake for 45-55 minutes until a toothpick inserted into a central area comes out mostly clean.
Remove from oven and let cook for 15 minutes before turning the pan over to release the cake from the pan onto a wire cooling rack. Let the cake cool completely before frosting.
To make the glaze, add cream cheese, butter, and vanilla into a mixing bowl and beat using a hand mixer or rigorously by hand with a wire whisk until blended (do not do this in the blender). Add powdered sugar, cinnamon and cardamom and beat until all powdered sugar is mixed in. Glaze should be somewhat thick but pourable and not runny. Add additional powdered sugar if needed to reach desired consistency.
Place bundt cake on serving plate and, with a light hand, pour glaze over cake moving your hand back and forth in a zig-zag pattern until entire cake is fully glazed. Slice and serve. To store, keep covered in the refrigerator for up to 3 days.

Notes

*Toast pecans in a preheated oven for about 5 minutes or in a small pan on low heat for 5-10 minutes, stirring regularly. Either way, watch carefully since they burn easily.

Tips:

Use really ripe bananas with lots of brown spots (keep bananas that have gotten too ripe in the freezer to defrost for recipes like this)
Don't over mix the batter
Don't skip toasting the pecans
Make sure not to over bake
Make the frosting and don't skip it
Grease the pan with a thick layer of butter or coconut oil or the cake may stick
Use low or full fat yogurt (nonfat yogurts have stabilizers and fillers that make it not work as well for baking and cooking)

Nutrition