Banana Bundt Cake with Maple Pecan Glaze

Pile on the smooth, sweet, and crunchy glaze that elevates this banana bundt cake from great to perfect! Don’t feel guilty, either. With only 4.3g sugar per slice, it won’t give you the sugar rush that the traditional cake does.


¾ cup unsweetened almond milk
2 bananas, mashed
1/3 cup coconut butter, melted
1 teaspoon vanilla extract
3 eggs
1¼ cup almond meal flour
2 cups oat flour
1 scoop ARO vanilla whey protein powder
¾ cup xylitol
2 teaspoons baking powder

2/3 cup coconut cream, at room temperature
½ cup plain greek yogurt
1 scoop ARO vanilla whey protein powder
3 tablespoons pure maple syrup


1. Preheat oven to 375 degrees F. Liberally spray a bundt pan with non-stick spray and set aside.

3. In a large mixing bowl, whisk together milk, bananas, coconut butter, vanilla extract and eggs until smooth.

4. Stir in the remainder of cake ingredients and mix until well combined.

5. Pour batter into bundt pan and smooth down with a spoon.

6. Bake in the oven for 28-32 minutes, or until sides are golden brown and center is completely cooked.

7. Let cake cool in pan for about 30 minutes. Once cooled, invert the cake onto a serving dish.

8. Whisk together all of the glaze ingredients, except pecans, until smooth. Pour glaze on top of the cake then sprinkle with pecans. Slice and enjoy!

Makes 20 servings
1 serving is 1 slice with glaze & pecans

Macros for 1 serving
189 calories, 7.2g protein, 22.3g carbs, 10g fat, 4.3g sugar, 3g fi


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