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That crispy sugared-almond topping right there…that’s the best part.
Sure, this banana bread is tender, moist, not too sweet, with little pops of banana in each slice.
But it’s that sugar-crisp crust that pushs this bread into nirvana-land.
The crispy, caramelized sugar crust and that bit of almond crunch is just spot on.
And I hate saying spot on.
I would rather say rock on.
Or party on.
Also, I got to use Greek yogurt in this thing. I just thought I’d throw it in there.
And it totally worked.
I find eggs magical at times.
I love them for a lot of reasons, but I’m really loving what they did for these upside-down cakes.
The mini-Bundts are golden-edged, totally addictive and low-fat — two yolks. That’s it.
No butter. No oil.
And no crappy fat substitutes (like applesauce) to weigh the cake down.
The eggs worked their magic and turned a little bit of flour, spice and super sweet pear into addictive mini sponge cakes.
I’m not a big fan of “light” cakes and muffins.
Most of the time, they’re heavy as rocks, dry as paper and taste like nothing (or worse, something fake).
But that hasn’t kept me from trying to make one myself. One that actually tastes like cake.
Really good cake.
So I did a little riff on angel food cake — simplified it, left in a couple of yolks and added that yummy caramelized upside-down part.