Ingredients:

  • 3 medium overripe bananas, mashed (approx. 300g)
  • 1/2 cup coconut sugar (100g)
  • 1 large egg, room temperature
  • 1/4 cup plain Greek yogurt (60g)
  • 1 tsp pure vanilla extract (5ml)
  • 1 1/2 cups whole wheat pastry flour (190g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1/2 tsp ground cinnamon (2g)
  • 1/4 cup maple syrup (30g)
  • 1 tbsp lemon juice (15ml)
  • 1/2 tsp vanilla extract (2g)

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 12-cup mini bundt pan with coconut oil or non-stick spray.
  2. In a large bowl, mash bananas until smooth. Whisk in the sugar, egg, Greek yogurt, and vanilla extract until creamy.
  3. Sift the flour, baking soda, salt, and cinnamon directly into the wet mixture. Gently fold the ingredients together with a spatula until no streaks of flour remain.
  4. Spoon the batter into the prepared pans, filling each cavity about 3/4 full.
  5. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cakes cool in the pan for 10 minutes before inverting them onto a wire rack.
  7. Whisk the maple syrup, lemon juice, and vanilla extract together, then drizzle the glaze over the cakes while they are still slightly warm.