Recipe by Savoy Rouge
"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 yard...yummy!"
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1 1/4 cups
1 1/4 cups
mashed ripe bananas
1 1/4 teaspoons
nonfat plain yogurt
confectioners' sugar, or to taste
Very moist, love the banana flavor! Easy to make too!
Not bad but pretty blend ! Could hardly detect the bananas taste and the peacans are just a waiste. Have even tried with roasted coconut flakes instead... but there are still better recipes than this one, sorry.
I love this cake. The banana flavor is nice and it's not to sweet (I can't handle things that are too sweet). I took out the nuts and used Greek yogurt since it was all we had, and it turned out amazing. Crunchy on the outside and moist inside. I'm sure it will become a new brunch favorite around my house.
I was out of plain yogurt so I used some pina colada yogurt and it was wonderful with the little bits of pineapple big hit!!!!
This is a nice, moist cake...not too sweet. Great served warm with a bit of butter!
Excellent moist cake. Trying to cut down on sugar, and 3/4 c works here.
This cake is just wonderful! It is moist and has a wonderful flavor. My family absolutely loved it. This cake was eaten quicker than any cake I have baked in a long time! It is also inexpensive to make. I will be making this cake many times!
Yum! Used white whole wheat flour because that is what I had on hand and had to leave out the nuts due to allergies so I subbed mini chocolate chips. Great cake, thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Maui Banana Cream Tube Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 100
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