Banana Bundt Cake Tracks as ZERO points for one serving It says it makes 8 servings but I feel there’s more than that…my piece I tried was definitely less than an 1/8
I’ve had an impossibly busy last few weeks—shoots, travel, prep, more shoots. Last Tuesday, I returned from a week-long trip at 3:00 am. Eager to make the most of my “day off,” I promptly woke up 4 hours later, went to yoga, spent hours sifting through receipts and Excel spreadsheets, trying, in vain, to get my life in order. When I walked in the door at the end of the latest long day, I realized that the carefully applied triple layer of concealer had all been for naught: Madame Tussauds’ wax couldn’t hide these skim milk blue under-eye circles and jaundiced pallor. But the show must go on.
Why I love this cake:
- Easy – This simple banana bundt cake uses basic ingredients I always have on hand and is really quick to make. If you don’t have over ripe bananas, follow my tutorial for how to ripen bananas.
- Texture – The texture is similar to banana bread, but it is slightly softer and more cake-like. It is also sweeter than banana bread.
- Cream Cheese Frosting – The addition of homemade cream cheese frosting makes this cake perfect. Serve it for special brunches, bridal and baby showers, or dessert.
Ingredients
- 3 bananas
- 1/2 C unsweetened apple sauce
- 3 eggs
- 2 Cups oats..I used old fashioned rolled oats
- 1 TBSP baking powder
- Cinnamon powder 1 TSP…I used a little more because I like cinnamon
- Can add apples or raisins or nuts …I didn’t but probably would try next time just for variety
Instructions
- I used a Bundt pan
- Baked 350 for 30-35 minutes
- And yes there’s a piece missing because I HAD to try it ….
Lasha