Have your cake and eat it, too … without the guilt. This tasty bundt cake is wonderful for a special breakfast or a health conscious dessert. Simple substitutions like using a combination of flour and ground oats and mashed bananas and yogurt instead of butter help reduce the fat and calories while adding plenty of nutritional value.
Instead of just relying on granulated sugar for sweetness, this cake draws on several different sources. Strawberries and banana add a lot of flavor and natural sugars. In addition, Smucker’s Natural Strawberry Fruit Spread is used to add even more strawberry flavor and sweetness This new product line from Smucker’s (other flavors include Concord Grape, Orange Marmalade and Red Raspberry) is made with ingredients from natural sources without the use of preservatives.
- 2 over-ripe bananas, mashed
- 1 cup sugar
- 3/4 cup Smucker’s Natural Strawberry Fruit Spread
- 3 eggs
- Zest of 1 lemon
- 2 Tablespoons fresh lemon juice
- 1-1/4 cup all-purpose flour, plus ¼ cup to coast strawberries
- 1 cup old-fashioned oats, ground to a flour-like consistency
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek nonfat yogurt
- 2 cups fresh strawberries, diced
- Preheat oven to 375 degrees.
- Grease and flour a 10” bundt pan.
- Combine the all-purpose flour, oat flour, baking soda, salt and lemon zest in a bowl and set aside.
- In a large mixing bowl, beat the bananas, sugar and strawberry fruit spread until combined.
- Add eggs, beating after each egg.
- Stir in the lemon juice.
- Alternate adding the flour mixture and yogurt, mixing after each addition. Mix just until combined.
- Toss diced strawberries in remaining ¼ cup of flour, to keep the strawberries from sinking to the bottom.
- Gently stir in strawberries.
- Pour batter into greased pan.
- Place bundt pan in the preheated oven and reduce the temperature to 325 degrees.
- Bake cake for 70 minutes, or until a toothpick inserted comes out clean.
- Remove pan from the oven and sit on a wire rack for 25 minutes to cool.
- Turn pan over, allowing cake to gently fall out onto the wire rack.
- Allow cake to cool completely before transferring to serving plate.
- (For the full-fat/calorie version of this recipe, click here.)
- Powdered sugar adds a pleasing final touch and just a bit of extra sweetness.
- Fresh lemon juice and powdered sugar can be mixed to create a sweet citrus glaze to pour over the cake.
- Smucker’s new Pink Lemonade Magic Shell® is an easy topping that complements the flavors of the cake well.
Ingredient tip: Over-ripe bananas are best for baking because they are the sweetest. If your bananas start to turn soft or get brown spots, simply remove the peels and freeze in freezer-safe bags until you’re ready to bake.
If you’d like to try more healthy recipes using oats and banana, try these Chocolate Zucchini Oat Muffins, Banana Oatmeal Breakfast Cookies or Blueberry Almond Oat Muffins.
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