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Ingredients
- Glaze:
- 3/4 cup chopped pecans
- 2 cups (240 grams) unbleached, all-purpose flour
- 1 cup (120 grams) whole wheat pastry flour
- 3/4 cup granulated sugar
- 1/2 cup domino sugar/stevia mix
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 3 eggs, set out for 30 mins.
- 1 3/4 cup mashed ripe bananas (about 4 large)
- 1 (8 oz. can) crushed pineapple in juice (do not drain)
- 3/4 cup Greek yogurt, set out for 30 mins.
- 1 1/2 tsp. vanilla extract
- 4 oz. light cream cheese, cubed and softened
- 1 1/2 cups sifted powdered sugar (sifted then measured)
- 1 tsp. vanilla extract
- 1 to 2 tbsp. milk or coconut creamer
Preparation
Step 1
Preheat oven to 350°.
Spread pecans out onto a baking sheet and bake for 8-10 minutes or until toasted, stirring halfway through.
In a large bowl, stir together both flour, sugar, sugar/stevia mix, baking soda, cinnamon and kosher salt.
Stir in eggs and next four ingredients. Stir until dry ingredients are moist.
Spray or grease and flour a 14-cup bundt pan all over. Make sure to get the middle. Sprinkle pecans onto the bottom of the pan and spoon over the batter.
Bake for 1 hour or until a long wooden pick inserted into the middle comes out clean.
Place pan on a wire rack and cool for 15 minutes.
Carefully release cake from pan and place directly on the wire rack. Allow to cool completely.
For the glaze: In a food processor, process cream cheese, powdered sugar, vanilla and 1 tbsp. milk until well blended. Add 1 tsp more at a time of milk until the glaze is smooth.
Pour glaze over the cake.
Nutritional value per serving:
Calories 219 Fat 5 grams Carbs 41 grams Protein 5 grams