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Banana yogurt brunch bundt with blueberry & sour cherry sauce


This bundt cake is moist and light with banana and yogurt combined with a sweet and tart fruit sauce it's perfect for a Sunday brunch.

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Rate this recipe 4.4/5 (14 Votes)


  • Cake
  • 3 ripe bananas
  • 1 stick unsalted butter (room temperature)
  • 1 1/2 cups sugar
  • 1 cup plain yogurt
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Sauce
  • 2 cups sour cherries (stems and pits removed)
  • 1 cup blueberries
  • 2 tablespoons light agave nectar
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 teaspoons cold water


Preparation time 10mins
Cooking time 60mins


Step 1

Preheat oven 350 degrees
For the bundt cake
Peel and mash bananas. Set aside. In a large mixing bowl cream together butter and sugar. With an electric mixer combine the yogurt, vegetable oil, eggs and vanilla with the creamed butter and sugar. Next, add the mashed banana. In a separate bowl whisk together the flour, baking powder, baking soda and salt. Gradually blend in the dry ingredients until combined. Prepare a bundt pan with vegetable shortening and flour or spray with baking spray. Pour batter into pan and bake on center rack for 50-55 minutes or until a toothpick inserted comes out clean. Cool in the pan 10 minutes and turn out on to a wire rack to finish cooling.
For the sauce
Remove stems and make a small slice in the cherry and gently squeeze to remove the pit. Combine the cherries, blueberries, agave and salt in a sauce pan and cook over medium heat for 10 minutes. Mix the cornstarch and water and add to the sauce pan. Bring to a boil and remove from heat. Set aside to cool. Spoon sauce over sliced bundt cake.


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