Maple Banana Breakfast Bundt

Whoever invented cake for breakfast gets a bear hug and a big, sloppy kiss from moi... mwah.


Maple Banana Breakfast Bundt
adapted from here

For the Cake:
3 eggs, room temperature
125g unsalted butter, melted and cooled
200g brown sugar
60ml (1/4 cup) maple syrup
1 teaspoons vanilla extract
4 overripe bananas, pureed in a food processor
60g (1/4 cup) thick natural unsweetened yoghurt (I used Meredith Dairy Sheep Yoghurt)
225g (1 1/2 cups) plain flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Pinch of salt

To Serve:
Thick natural unsweetened yoghurt
Strawberries, quartered
Icing sugar, for dusting

Make the Cake:
Preheat the oven to 180C. Spray a 2 litre (8 cup) capacity bundt pan with cooking oil spray and then dust it liberally with flour. Set aside.

In a mixing bowl, sift the flour, baking powder, cinnamon and salt together. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, butter, brown sugar, maple syrup and vanilla for about 5 minutes, until thick. Add the pureed bananas and the yoghurt and beat well. Sprinkle the flour mixture over the wet ingredients and mix on low speed until just combined.

Spoon the batter into the prepared pan and bake for 35 minutes, or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the pan for 5 minutes before turning out onto a wire rack.

To Serve:
Sprinkle the cake with icing sugar and serve with yoghurt and strawberries... and lots of good coffee.