Cakes

The Best Banana Bundt Cake

259

Lately I’ve been addicted to Chobani yogurt–if I’m lucky enough to get to eat my own carton, anyway. If Doodle spots me eating some, he runs over, snatches it from me, and gobbles it up. What can I say? I’m not going to discourage him from healthy snacking. I replaced the sour cream in this cake with Chobani banana yogurt. Not only was this cake (I hate to say it) super moist, the yogurt really bumped up the flavor. And, since I used yogurt in my cake, it sort of makes it a healthy snack,

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For the cake:
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces unsalted butter, at room temperature (1 cup or 2 sticks)
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs at room temperature
about 4 very ripe bananas, mashed (1 1/2 - 1 3/4 cups)
1 cup Chobani banana Greek yogurt
For the caramel sauce:
1 cup sugar
5 tablespoons butter, cut into cubes
1/2 cup heavy cream
pinch sea salt, to taste
For the cake: Center a rack in the center of your oven and preheat to 350. Butter or spray a 12-cup bundt pan and set aside. In a medium bowl, whisk together flour, baking soda, and salt. In the...
See the full directions on my site
Nutritions

Calories
1142

Sodium
370mg
15% DV

Fat
93g
143% DV

Protein
8g
16% DV

Carbs
60g
20% DV

Fiber
2g
11% DV

I love baking just about anything with pumpkin, however I have never been a huge fan of pumpkin pie because I don’t love pie crust. These Pumpkin Pie Cupcakes are the perfect pumpkin treat because they have all the flavor of pumpkin pie but you don’t have to worry about dealing with pie crust. What ...

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