Ingredients
- 1/2 c. butter, softened
- 1/2 c. plain, non-fat Greek yogurt
- 1 c. brown sugar
- 3/4 c. granulated sugar
- 3 large eggs
- 1 ½ c. low-fat buttermilk
- 2 tsp. vanilla extract
- 1 ½ c. mashed ripe bananas
- 3 ½ c. all-purpose flour
- 1 ½ tsp. baking soda
- 1/2 tsp. salt
- 1 c. salted caramel sauce , plus extra for drizzling
- 1 c. chopped pecans (optional)
Instructions
- Heat oven to 325 F. Generously grease and flour a 12-cup bundt pan.
- Beat together butter, yogurt, and sugars until well-combined.
- Add the eggs, beating in one at a time.
- Stir in the buttermilk, vanilla, and mashed bananas.
- Add the flour, baking soda, and salt.
- Pour half batter into the prepared pan.
- Top with half of the caramel sauce.
- Pour remaining batter over caramel.
- Add the remaining caramel, and lightly swirl batter and caramel with a knife.
- Bake for 50-60 minutes, or until the centers are set and a toothpick inserted near the center comes out clean.
- Cool pan on a rack for 10 minutes.
- Run a thin knife between the cake and sides of the pan before trying to release from pan.
- Drizzle cooled cake with caramel, and sprinkle with pecans, if using, before serving.