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 yardyummy
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs 10 mins
Ingredients
Instructions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan.
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.
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.