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Native USA Crystal Organic Sugar -- 2.2 lbs

Native USA Crystal Organic Sugar
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Native USA Crystal Organic Sugar -- 2.2 lbs

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Native USA Crystal Organic Sugar Description

  • USDA Certified Organic
  • Products from Nature

The best selling organic sugar in the world.

Native's organic sugar is processed naturally to preserve its rich flavor and quality. Created in 1987, the Native projects were the first to farm organic "green" cane without typical cane burning and chemical methods. Recognized as a leader in organic farming, moving beyond its roots in organic sugar, Native now produces biodegradable plastic and ethanol made from sugar, as well as other great organic products.

Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size: 1 Teaspoon (5 g)
Servings per Container: 200
Amount Per Serving% Daily Value
Total Fat0 g0%
  Saturated Fat0 g0%
  Trans Fat0 g*
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrates5 g1.7%
  Dietary Fiber0 g0%
  Sugars5 g
Protein0 g0%
Vitamin A0%
Vitamin C0%
*Daily value not established.
Other Ingredients: Organic cane sugar.

Keep cool and dry and away from strong odors.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Mini Chocolate-Glazed Brown Butter Banana Bundt Cakes

Warning: This recipe will make you want to bake a Bundt-ch of batches! These mini Bundt cakes are moist, soft, airy and bursting with sweet chocolate and banana flavor. They’re infused with warm spices and a homemade, dairy-free “buttermilk” made from almond milk and lemon. But that’s not the only surprise! Top these minis off with a melty chocolate glaze for the most delectable individual bites that’ll have you singing, “oh my gosh, look at that Bundt!Mini Chocolate-Glazed Brown Butter Bundt Cakes with Bananas & Walnuts on Plate |

Mini Chocolate-Glazed Brown Butter Banana Bundt Cakes

Mini Bundt cakes

  • 2 medium bananas, (mashed)
  • 2 cups all-purpose baking flour
  • 1 cup pure cane sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 tsp. vanilla extract
  • 2 large eggs, (room temperature)
  • 3 Tbsp. unsalted butter
  • 1/3 cup almond milk
  • 1/2 tsp. lemon juice

Chocolate glaze

  • 3 cups semi-sweet chocolate baking chips
  • 1 cup heavy whipping cream

Optional toppings

  • Sliced bananas
  • Chopped walnuts
  • Chopped pecans

Mini Bundt cakes

  1. Preheat oven to 350 degrees F and lightly grease mini Bundt cake pan with butter or cooking spray to make things easier when removing these little cakes.
  2. In small bowl, combine almond milk and lemon juice. Stir and set aside for 5 minutes or so (this creates a dairy-free “buttermilk”).
  3. In saucepan over medium-high heat, melt butter, stirring occasionally, and cook for 3-4 minutes, until dark bits begin to form and butter becomes fragrant and darker. Once done, remove from heat and let cool for a few minutes, then refrigerate until MOSTLY cooled; about 10 minutes.
  4. Meanwhile, in bowl of electric stand mixer, beat together – on low speed – sugar, eggs (one at a time), and vanilla for 1-2 minutes, scraping the sides if needed. Add mashed bananas and continue to beat until smooth. Pour in cooled brown butter and beat until well incorporated and batter begins to thicken.
  5. In large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and sea salt. Pour half the dry ingredients into stand mixer bowl with egg mixture and mix on low speed until well incorporated. Add half of the “buttermilk” mixture and continue mixing until well combined.
  6. Pour remaining flour mixture into bowl and continue mixing until well combined. Mix in remaining “buttermilk” mixture.
  7. Pour batter into each Bundt cake cavity, about 1.5 tablespoons each (filling cavities only ¾ of the way). Use butter knife to spread around evenly.
  8. Bake for 15-20 minutes, just until the center of each cake is cooked through. Tip: Use toothpick or baking skewer to test doneness; either should come out clean once inserted and removed.
  9. Remove Bundt cakes from oven and let cool for about 15 minutes before removing them pan to continue to cool.

Chocolate glaze

  1. Fill medium heat-proof bowl with chocolate chips. In small saucepan over medium heat, warm whipping cream until it begins to gently simmer (do not boil).
  2. Pour cream over chocolate chips and let it sit for 2-3 minutes to gently soften chocolate. Use rubber spatula to slowly stir ingredients together until completely combined and chocolate has melted.
  3. Once Bundt cakes are fully cooled, drizzle chocolate over each one to evenly cover the tops. Garnish each Bundt cake with a banana slice and chopped walnuts.

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