Well Made by Kiley

Preheat oven to 350F. Grease a mini bundt cake pan with nonstick cooking spray or butter.
*You can make this into a large bundt cake! If using, grease a large bundt pan.*
In a small bowl, combine milk and vinegar. Whisk to combine; let sit for 5 minutes.
In a separate large bowl, whisk together the mashed bananas, egg, milk/vinegar mixture, olive oil, greek yogurt, vanilla, and sugar.
Add the rest of the ingredients to the wet mixture; mix until just combined.
Divide the batter among the mini bundt cavities, filling each 3/4 of the way. For a large bundt pan, pour the batter into the pan.
Mini bundts: bake for 15-18 minutes.
Large bundt: bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from the oven and allow to cool for 10 minutes, then run a knife along the edges, and invert onto a wire cooling rack.
While the bundts are baking, make the filling. Melt the butter in a large skillet over medium heat. Add the brown sugar, maple syrup, vanilla, cinnamon, and salt. Mix until the sugar has dissolved into the butter.
Remove from heat and stir in the heavy cream. Return to heat and bring to a simmer. Cook for 4-5 minutes. Stir occasionally.
Add the bananas and pecans, and cook for 1-2 minutes. Remove from heat.
Pour the bananas foster filling into the middle hole of the mini bundts. For a large bundt, pour around the top.
Serve with a dusting of powdered sugar.
Enjoy!