My Favorite Banana Cake Recipe

I'm sure, just like me,  you all have been disappointed at the sight of overripe bananas in your fruit bowl! Ahh, too ripe! Well, when life gives you lemons, you make lemonade, and when life gives you ripe bananas, you make banana cake! I'm sure you are wondering what the difference between banana bread and banana cake is. Well... I make my banana bread in a bundt pan, and fill it with a rich cranberry compote, so it looks just like a cake, and is festive to boot! You can make this recipe using a regular loaf pan, and it will be just as delicious.

Ingredients (I only use organic):

DRY
1 1/3 cups of unbleached flour
1tsp baking soda
pinch of salt
1 tsp of cinnamon
1 cup toasted walnuts
1/2 cup brown sugar
1/2 cup raisins

WET
1/2 cup olive oil
2 large eggs
1/4 cup plain non-fat greek yogurt
4 ripe bananas

COMPOTE
1 tablespoon honey
2 cups of fresh cranberries

You will need to pre-heat the oven to 350 degrees before you start to work on this cake. I usually have a few big bowls in place for the cake. Combine all the dry ingredients in one bowl, and mash your bananas in the other bowl using a potato masher. In your third bowl, you're going to whisk the eggs, oil, and yogurt together to a consistent mixture. Combine this mixture with the mashed bananas, and mix well. Lastly, add the wet mix to the dry mix, and fold together. 

Pour your batter into a pre-greased bundt pan and put it into the oven for about an hour on the center rack. Cool for 10 minutes and remove from the pan. Place on the plate, and now you can make the compote.

Simply add the honey to the cranberries, and stir until soft and caramelized. Pour this mixture into the center of the cake, and voila! Enjoy! I recommend letting it sit a half-hour before tasting, so the compote has some time to absorb into the cake.