BANANA BUNDT CAKE
Serves 12
2 cups flour
1 1⁄2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1⁄2 tsp. fine sea salt
8 tbsp. unsalted butter, room temperature
1 cup brown sugar
2 large eggs
1 tsp. pure vanilla
4 overripe bananas, mashed
1 cup crème fraîche
1⁄2 cup chopped pecans, toasted (optional)
1. Heat oven to 350°F. Grease and flour a Bundt pan; set aside.
2. In a bowl, whisk first 5 ingredients.
3. In a stand mixer, beat butter and brown sugar on medium-high 4 min. With mixer on low, add eggs, 1 at a time. Beat in vanilla; stir in bananas. Add flour mixture in 2 additions, alternating with crème fraîche. Stir in nuts.
4. Pour batter into pan and bake 45 to 50 min. Cool on a wire rack 15 min.; remove from pan to cool completely.
5. Place parchment paper under rack. Pour glaze* over top; let set 15 min. before serving.
*For glaze: Whisk 21 ⁄2 cups powdered sugar, 3 tbsp. whole milk and 1 tsp. vanilla extract.
PER SERVING: 380 cal, 5g protein, 63g carbs, 2g fiber, 42g sugar, 13g fat