Low fat, low sugar whole wheat banana bundt cake

Caleb has been asking for banana bread since New Orleans. We had a couple rotten bananas so I thought for a treat on his first day of school I would turn on the oven (if you knew how humid it is today you would know the act of love that required :) and make him some bread.

The best thing about this cake is it's sweet enough I can pass it off as a dessert in our home. However, it's healthy enough to eat for breakfast. I love the crispy top and bottom of a bundt cake, but if you don't have a bundt pan you can use a regular bread or cake pan. It just won't have the great crisp that makes this cake so amazing.

I forgot to grease the middle portion of the bundt cake today so no photos. It is still incredibly delicious even though I was scrapping it from the pan :)

Deliciously healthy banana bundt cake

adapted from here 

• 4 over-ripe bananas, mashed with a fork
• 1, 6 oz cup fat free greek yogurt
• 1 t. vanilla extract
• 1 cup Oat flour
• 1 cup Whole Wheat flour
• 2 T ground flaxseed
• 1 T chia seed
• 1 whole egg
• 1 egg white
• 1/4 c. honey
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 t. cinnamon
• 1/4 t. nutmeg
• Handful chopped walnuts, chocolate chips or raisins (optional)

Preheat oven 350. Grease bundt pan

Mix together dry ingredients in a large bowl

Mix together wet ingredients then add to dry ingredients, stir.

Pour into bundt pan and bake for 30-35 minutes or until knife comes out clean. 

*You can use all Whole Wheat flour, I do that from time to time if I don't feel like making oat flour

Easy and as yummy as a recipe gets!