Light Banana Bundt Cake

Name: Light Banana Bundt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 1 1/2 cups sifted all-purpose flour; 1 teaspoon baking soda; 1/2 cup butter, softened; 3/4 cup sugar; 1 teaspoon vanilla; 2 large eggs; 1/2 cup finely mashed overripe banana; 2/3 cup fat free Greek yogurt; icing; 2 tablespoons butter; 2 ounces cream cheese; 3/4 cup powdered sugar; 1 teaspoon vanilla; 1/4 cup overripe banana, mashed

Submitted by lolablitz

"This banana cake is very light, fluffy and has a great tang to the icing. It's lower in calories and nice enough for company or simply breakfast. I use less sugar than is typical, if you prefer a noticeably sweet cake, add 1 full cup. I also find the cake takes a little more than one smashed banana, and you can use the rest of the second for the frosting"

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Ready In:: 1hr
Ingredients:: 14
Serves:: 12

ingredients

1 ¹⁄₂ cups sifted all-purpose flour
1 teaspoon baking soda
¹⁄₂ cup butter, softened
³⁄₄ cup sugar
1 teaspoon vanilla
2 large eggs
¹⁄₂ cup finely mashed overripe banana
²⁄₃ cup fat free Greek yogurt
icing
2 tablespoons butter
2 ounces cream cheese
³⁄₄ cup powdered sugar
1 teaspoon vanilla
¹⁄₄ cup overripe banana, mashed

directions

Sift together flour and soda.
Cream butter, sugar and vanilla.
Add eggs 1 at a time, and bananas.
Stir in sifted ingredients alternately with yogurt.
Pour into greased and floured bundt pan.
Cook at 350 degrees for 45 minutes.
While cake is baking, mix 2 Tbs butter, 2 oz cream cheese, 3/4 cup powdered sugar, 1 tsp vanilla and 1/4 cup banana in a bowl until creamy.
Remove cake from oven and allow to rest in pan on a rack for 10 minutes.
Remove cake from pan and allow to cool completely.
Frost when cool.

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RECIPE SUBMITTED BY

lolablitz

I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly. I really just love this website! I visit it practically every weekday for ideas and recipes and try to always post a review of everything I make from Zaar. The only time I don't is when I have a negative reaction to a recipe that was due to my mistake or if I have substituted so many ingredients that it wouldn't be a fair review. Thanks to all of you wonderful cooks who have made me a better cook myself!

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