Ingredients

• 0.33 cups butter
• 1.25 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1.25 cups mashed ripe bananas
• 2 cups all-purpose flour
• 1.25 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 1 cup nonfat plain yogurt
• 0.75 cups chopped pecans
• 2 tablespoons confectioners' sugar , or to taste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan.
2. 2 Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat first egg into butter until completely blended, then beat in vanilla extract with last egg; fold in bananas. Combine flour, baking powder, baking soda, and salt in a bowl. Stir flour mixture into creamed mixture alternately with yogurt, stirring until just combined. Fold in pecans and pour batter into prepared tube pan.
3. 3 Bake in preheated oven until a toothpick inserted into cake comes out clean, about 50 minutes. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioner's sugar before serving.

Nutrition per serving