Berry Banana Bundts

MAKES: 12 servings
CRISPY RATING: Yum!! Mini-banana breads with berries in them!


  • 2 tablespoons granulated sugar
  • 3/4 cup granulated sugar
  • 1 cup mashed bananas
  • 1/2 cup nonfat buttermilk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries (I've used frozen, too)

1. Preheat oven to 400 F. With cooking spray, coat 2 nonstick mini Bundt pans (6 Bundt cakes each). Sprinkle molds evenly with 2 Tbsp. granulated sugar; tap out excess (if using only 1 pan, bake batter in batches; regrease and sugar molds).

2. In large bowl, combine remaining granulated sugar, the banana, buttermilk, egg, oil, vanilla and zest; mix well. Stir in flour, then baking powder, baking soda and salt until smooth. Stir in blueberries. Spoon 1/4 cup battter into each prepared mold; smooth surfaces.

3. Bake 12 to 14 minutes or until tops spring back when lightly touched and wooden pick inserted in centers tests clean. Loosen edges; turn out onto wire rack; let cool completely.

4. To serve: Dust Bundt cakes with confectioners' sugar. Fill center holes with fresh raspberries.


These were very easy and you get 12 really good sized bundts out of it.

This recipe is from WW Recipe Review Board, from DebMj1, who always has great recipes!

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