Maui Banana Cream Tube Cake

Maui Banana Cream Tube Cake

19
Savoy Rouge 3

"This cake was created for Reds Espresso Gallery of San Diego, in the Maui test Kitchen on Puunoa! It was first made with bananas from the back yard...yummy!"

Ingredients

2 h 10 m servings 300 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan.
  2. 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.
  3. 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.
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Reviews

19
  1. 24 Ratings

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Very moist, love the banana flavor! Easy to make too!

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!!!!