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Maui Banana Cream Tube Cake

Maui Banana Cream Tube Cake

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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2 h 10 m servings 300 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan.
  2. 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.
  3. 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.

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Read all reviews 22
  1. 27 Ratings

Most helpful positive review

Very moist, love the banana flavor! Easy to make too!

Most helpful critical review

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...

Most helpful
Most positive
Least positive

Very moist, love the banana flavor! Easy to make too!

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...

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!!!!

Excellent moist cake. Trying to cut down on sugar, and 3/4 c works here.

This is a nice, moist cake...not too sweet. Great served warm with a bit of butter!

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 inexpens...

It was very good. I was looking for a recipe using some strawberry yogurt that was in my fridge and it worked great in place of the plain. Sometimes substitutes mess up a recipe but not this tim...

Good cake! I added tahini and coconut to the batter. Your classic bundt/tube cake, very heavy batter, but somewhat lightened by the banana and the low amount of butter. I added the tahini to mak...

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!

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