Ingredients2 h 10 m servings 300 cals
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan.
- 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.
- 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.
Per Serving: 300 calories; 11.2 g fat; 46.1 g carbohydrates; 5.3 g protein; 45 mg cholesterol; 304 mg sodium. Full nutrition
ReviewsRead all reviews 24
Very moist, love the banana flavor! Easy to make too!
Not bad but pretty blend ! Could hardly detect the bananas taste and the peacans are just a waiste. Have even tried with roasted coconut flakes instead... but there are still better recipes than...
I love this cake. The banana flavor is nice and it's not to sweet (I can't handle things that are too sweet). I took out the nuts and used Greek yogurt since it was all we had, and it turned out...
I was out of plain yogurt so I used some pina colada yogurt and it was wonderful with the little bits of pineapple big hit!!!!
This is a nice, moist cake...not too sweet. Great served warm with a bit of butter!
This cake is just wonderful! It is moist and has a wonderful flavor. My family absolutely loved it. This cake was eaten quicker than any cake I have baked in a long time! It is also inexpens...
It was very good. I was looking for a recipe using some strawberry yogurt that was in my fridge and it worked great in place of the plain. Sometimes substitutes mess up a recipe but not this tim...
Good cake! I added tahini and coconut to the batter. Your classic bundt/tube cake, very heavy batter, but somewhat lightened by the banana and the low amount of butter. I added the tahini to mak...