I totally need a bundt pan – okay, okay… want. I totally want a bundt pan. I have been using my Angel Food pan for all bundt recipes so I don’t need an actual bundt pan but it sure would be nice.
Anyway… Mom was feeling a bit down. My solution? Bake her something yummy. I tried to figure out what and with 3 ripe bananas on my counter, I decided using those would be ideal. Last time I sent over a lemon loaf so I didn’t want to do another loaf recipe so that nixed the banana bread. Instead, I decided to to make a cake. Thumbing through my recipes I came across one that I made my own. It’s an interesting cake – It is dense, yet fluffy; it is light yet filling. Also, not too sweet! The almonds and greek yogurt add extra protein to it so really is a great breakfast cake!
- 3 mashed bananas (about 1 cup)
- 1/2 cup milk
- 3 tablespoons veggie oil or apple sauce
- 1/2 cup plain greek yogurt
- 1/2 stick of butter (1/4 cup) - softened
- 1/2 cup brown sugar (I like light brown)
- 1/2 cup cane sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/8 teaspoon almond extract
- 1/3 cup old-fashioned oats or steel-cut oats
- 1/4 cup sliced almonds
- 1 cup white AP flour
- 1 cup Whole Wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Preheat oven to 350 degrees.
- Grease & flour a bundt pan.
- In a food processor or grinder, finely grind the oats & almonds.
- Combine oats/almonds, flour, salt, baking powder, and baking soda in a bowl and combine.
- In a separate bowl, whisk together the bananas, milk, oil, & sour cream.
- In a mixer, beat together the butter and sugars until light and fluffy (about 3-4 minutes).
- add eggs, one at a time.
- Add vanilla and almond extracts.
- Add wet & dry ingredients alternately, starting and ending with the dry mix and mixing on low until just combined.
- Add to pan
- Bake 50-55 minutes or until toothpick comes out clean.
- Let cool about 1/2 hour before unmolding
