Lemon-Banana Bundt

Lemon-Banana & Chia Seed Bundt recipe - vegan-friendly | FitCakery.com

It’s Monday, and this week is off to a raging start.  Or, rather… the opposite of that.  It’s past noon and I still haven’t gotten one dang recipe up for you yet.  (Oh, here it is!)

Lemon-Banana & Chia Seed Bundt recipe - vegan-friendly | FitCakery.com

I suppose this is what happens when you spend all day Sunday baking like a crazy person – three brand-new recipes and photos in one afternoon can leave you a little exhausted!  Plus, I’ve been running around teaching Zumba classes and going to local foodie events, which you know, I just can’t miss!

Lemon-Banana & Chia Seed Bundt recipe - vegan-friendly | FitCakery.com

This week looks to be a whirlwind already, but I’m excited.  Of course, I’ve already scheduled all my workouts, so no matter how crazy it gets, those won’t get pushed by the wayside.

Lemon-Banana & Chia Seed Bundt recipe - vegan-friendly | FitCakery.com

So now I have a question for you:  How do you manage your healthy lifestyle when time is scarce and things are crazy?

Lemon-Banana & Chia Seed Bundt recipe - vegan-friendly | FitCakery.com

Lemon-Banana Bundt

vegan-friendly {makes 14 slices}


Lemon-Chia Banana Bundt recipe (vegan-friendly) - FitCakery.com
  • 3 medium-small bananas (about 7” or about 13 oz total)
  • Zest and juice of 2 small lemons (1/2 c. juice or 4 oz)
  • ½ c. (4 oz) unsweetened yogurt (Greek or vegan option)
  • ¼ c. (2 oz) coconut oil
  • ¾ c. sugar or stevia (I actually used ¼ c. Stevia in the Raw, ¼ c. erythritol, and ¼ c. brown sugar)
  • 2 T. ground flax seed
  • 2 ½ c. whole wheat flour (pastry or white whole wheat)
  • 2 ½ tsp. baking soda
  • ½ tsp. salt
  • 2 T. whole chia seeds
  • Optional: Lemon-Hibiscus glaze, chilled (the hibiscus and rhubarb in the glaze is optional)


Preheat the oven to 350 degrees F.

In a large food processor or stand mixer with the whisk attachment, blend 3 bananas until very smooth.  Add the lemon zest and juice, yogurt, coconut oil, sugar/sweetener, and ground flax seed.

Add the flour, baking soda, salt, and chia seeds, and pulse (if using a food processor) or use a mixer attachment or spatula to mix in the stand mixer bowl until just combined.

Coat a large bundt pan with cooking spray.  Sprinkle it thoroughly with flour, turn it to coat, and then bang it on a table to shake off any excess flour into the bottom of the pan.  Dump the excess flour.

Scoop the batter into the pan and spread evenly.

Bake it in the oven for 40 minutes on the center rack.  When the top has risen and browned, test with a toothpick to check for doneness. 

Cool in the pan for 10-20 minutes before inverting carefully on a wire rack to cool fully.  After cooling to room temperature, drizzle with the cooled glaze, if you like!

Makes 14 slices

Nutrition per slice (using ½ c. non-caloric sweetener and ¼ c. sugar, w/o glaze): 156 calories; 5 g fat (4 g saturated); 24 g carbs; 3 g fiber; 4 g protein

Want more recipes like this?  You've got to check these out:  Lemon Bundt Cake; Entwined Strawberry Cheese-Cake; Peanut Butter Banana Bread