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Maui Banana Cream Tube Cake

Maui Banana Cream Tube Cake

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    2 h 10 m
Savoy Rouge

Savoy Rouge

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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

siberiansunset
41

siberiansunset

7/8/2012

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

LizziBear23
37

LizziBear23

7/31/2012

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 amazing. Crunchy on the outside and moist inside. I'm sure it will become a new brunch favorite around my house.

ANNEMILY
33

ANNEMILY

12/20/2012

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!!!!

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