Berry Banana Bundts


RANDOM UNITS WITH NO MEANING: 4
MAKES: 12 servings
CRISPY RATING: Yum!! Mini-banana breads with berries in them!

Ingredients

  • 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.


MY NOTES AND THOUGHTS:

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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