Zucchini Banana Breakfast Bundt

Directions

Set oven to 350.

Mix flour, baking powder and baking soda in a bowl and set aside.

Cream the butter and cream cheese till thoroughly blended. Add sugar and beat till light and fluffy. Add eggs and beat in one at a time. Stir in bananas and zucchini. Add the flour mixture and stir just till moist.

Mix the cinnamon, pecans and brown sugar in a small bowl. ‘

Spray your bundt pan very generously with Pam making sure to cover it well so the sugar filling won’t stick and tear your cake apart!

Now pour half the batter into pan. Top with all of the filling mix and pour the other half of batter on top.

Bake in 350 oven for 35-40 mins. Test with a tooth pick. When it comes out clean it’s done. (Dark pans cook more quickly and it’s a good idea to turn the over down about 5-10 degrees when using a dark pan) Cool thoroughly before pouring the glaze over your cake. You’ll have plenty of glaze…pour, let set, and do a second coat if you like!

Notes: It’s important to really grease the pan well so it won’t stick.

I used a Kitchen Aide mixer on low to mix the batter.

Be sure to lower the oven temp for dark pans or enamelware pans or it will burn.