Banana-Caramel Bundt Cake

  • 1 cup canola oil
  • 1 cup granulated sugar
  • 1 cup brown sugar, divided
  • 3 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 cup plain yogurt
  • 1 1/2 cups mashed banana (approximately 3 or 4 bananas)
  • 3 1/2 ounces unsalted butter
  • 1/2 cup maple syrup
  • 1 cup heavy cream

Preheat oven to 350°F.

With an electric mixer, beat the oil, granulated sugar, and half the brown sugar (1/2 cup) together. Slowly add the eggs and beat well. On low speed, gently mix in the flour, baking powder, and cinnamon. Add the plain yogurt and mashed bananas, stir to combine.

Pour the batter into a greased bundt pan and bake for 50 to 60 minutes, or until done (test with a cake tester or wooden pick, it should come out clean). Allow to cool in the pan for 10 minutes, then turn the cake out onto a cooling rake to finish cooling.

To make the caramel sauce, add the butter, the remaining brown sugar (1/2 cup), maple syrup, and heavy cream to a saucepan. Cook over medium heat stirring until the sugar dissolves. Turn the heat up and bring the mixture to a boil, continue cooking on a low boil for 12 to 15 minutes or until the sauce thickens. Cool to room temperature before pouring over the cake.

  • Yields: 8-12 servings
  • Preparation Time: 90 minutes
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