Banana Bundt Cake with Vanilla Icing
Makes 16 slices (12-cup bundt)
A tender whole-wheat banana bundt with yogurt for moisture, finished with a simple vanilla drizzle.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepGenerously butter a 12-cup bundt pan | ||||||||
| 250 g all-purpose flour | Whisk flours, soda & salt | Alternate dry halves with yogurt | Bake 350°F / 175°C, 65-75 min | Cool 10 min, unmold, cool fully | Drizzle cake, set, chill up to 5 days | |||
| 130 g whole wheat flour | ||||||||
| 2 tsp baking soda | ||||||||
| 1/2 tsp salt | ||||||||
| 225 g butter, room temperature | Beat butter until creamy | Beat in sugar until fluffy | Beat in vanilla & eggs one at a time | Mix in bananas on low | ||||
| 400 g granulated sugar | ||||||||
| 2 tsp pure vanilla extract (for the cake) | ||||||||
| 2 large eggs, room temperature | ||||||||
| 340 g mashed ripe banana (about 4) | ||||||||
| 240 g plain yogurt, room temperature | ||||||||
| 90 g powdered sugar | Mix powdered sugar & vanilla, thin with milk | |||||||
| 2 tsp pure vanilla extract (for the icing) | ||||||||
| 1-2 tsp milk | ||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.