Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 12-cavity mini bundt pan thoroughly, working butter into every ridge and the center tube. Dust with flour and tap out excess.
- Whisk flour, baking soda, and salt in a medium bowl. Set aside.3 cups 390g all-purpose flour, 2 tsp baking soda, 1/2 tsp salt
- Beat butter with white and brown sugar for 2-3 minutes, until light and fluffy.1 cup 200g white sugar, 1 cup 220g packed brown sugar, 2 sticks
- Beat in vanilla and eggs, then mix in mashed banana and Greek yogurt until smooth.2 tsp pure vanilla extract, 2 large eggs, 1 cup 240g full-fat plain or vanilla Greek yogurt, 4 very ripe bananas
- Fold in the dry ingredients in two additions, mixing just until streaks disappear.
- Fill each cavity two-thirds full.
- Bake 20-25 minutes, checking at 20 minutes with a toothpick. Pull when it comes out with a few moist crumbs, not wet batter.
- Cool 10 minutes in the pan, then invert onto a wire rack and cool completely.
- Dust with powdered sugar just before serving.2 tbsp powdered sugar
Notes
Notes: For one full-size bundt cake instead of minis, bake 50-60 minutes, tenting with foil after 30 minutes if the top browns before the center sets. Freezes well for up to 3 months, wrapped individually.
