Closer Weekly



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

 ?? ?? Perfect for breakfast or
Perfect for breakfast or dessert!

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