I’m super proud of myself. This is probably the first recipe that I pretty much came up with on my own. I was looking all over the Internet for a dense, nutty banana loaf, but didn’t find any that exactly suited my needs. I did find one that sounded amazing – full of crushed pineapple, flaked coconut, walnuts, and banana – but I didn’t want to make a trip to the grocery store. Other recipes seemed to cake-y and not banana-y enough. So I found some basic recipes, used those as a basis for proportions for wet/dry ingredients. Then followed my gut.
Here’s what I ended up with:
See how dense, moist, and nutty that is?
And the surface of the cake turned out beautifully, thanks to my lovely, new, non-stick Bundt pan.
Banana Bundt Cake
1/2 cup butter
8 oz. cream cheese
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup plain yogurt
5 medium bananas-mashed
3 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 cup chopped, toasted walnuts
Mix together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a separate bowl, beat butter and cream cheese.
Add sugars, beat until well incorporated.
Mix in eggs, one at a time.
Add yogurt and mashed bananas. Mix until smooth.
Stir in flour, periodically scraping sides of bowl.
Fold in walnuts.
Bake in preheated 350F oven for 45-50 minutes, or until skewer inserted into center of cake comes out clean.