Looking for a way to use up those overripe bananas (that isn’t banana bread)? Then this caramel banana bundt cake should be on your to-try list (and if banana cake isn’t your thing, then I’ll have some other ideas for you and those bananas later this week). It is super duper moist and has great banana flavor. You can also throw in a handful or two of chocolate chips, and you’ll have a delicious banana split bundt cake.
Caramel Banana Bundt Cake
- 1/2 c . butter , softened
- 1/2 c . plain , non-fat Greek yogurt
- 1 c . brown sugar
- 3/4 c . granulated sugar
- 3 large eggs
- 1 ½ c . low-fat buttermilk
- 2 tsp . vanilla extract
- 1 ½ c . mashed ripe bananas
- 3 ½ c . all-purpose flour
- 1 ½ tsp . baking soda
- 1/2 tsp . salt
- 1 c . salted caramel sauce , plus extra for drizzling
- 1 c . chopped pecans (optional)
Heat oven to 325 F. Generously grease and flour a 12-cup bundt pan.
Beat together butter, yogurt, and sugars until well-combined.
Add the eggs, beating in one at a time.
Stir in the buttermilk, vanilla, and mashed bananas.
Add the flour, baking soda, and salt.
Pour half batter into the prepared pan.
Top with half of the caramel sauce.
Pour remaining batter over caramel.
Add the remaining caramel, and lightly swirl batter and caramel with a knife.
Bake for 50-60 minutes, or until the centers are set and a toothpick inserted near the center comes out clean.
Cool pan on a rack for 10 minutes.
Run a thin knife between the cake and sides of the pan before trying to release from pan.
Drizzle cooled cake with caramel, and sprinkle with pecans, if using, before serving.
adapted from The Kitchn