Banana Yogurt Cake Recipe 🍌🍰

Overview:

Indulge in the delightful flavors of this Banana Yogurt Cake, a wholesome treat perfect for dessert or a sweet snack. Bursting with the goodness of bananas and yogurt, this cake is both delicious and nutritious. With its moist texture and subtle sweetness, it’s sure to become a favorite in your household. Plus, it’s low in cholesterol and suitable for those seeking healthier options. Follow this easy recipe to create a mouthwatering cake that will impress everyone at the table!

Cook Time: 45 minutes
Prep Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories per serving: 246.9
Aggregated Rating: 4 ⭐
Keywords: Fruit, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours

Ingredients:

Instructions:

1. Prepare Dry Ingredients:

   • In a large mixing bowl, combine the all-purpose flour, 1 1/2 cups of granulated sugar, baking powder, baking soda, and salt. Mix well and set aside.

2. Prepare Wet Ingredients:

   • In a separate medium-sized bowl, mash the banana and mix it with plain low-fat yogurt, lemon peel, vanilla extract, and light corn syrup. Stir until all ingredients are well incorporated.

3. Whip Egg Whites:

   • In a small mixer bowl, beat the egg whites until soft peaks form. Gradually add the remaining 3/4 cup of sugar and continue beating on high speed until stiff peaks form.

4. Combine Mixtures:

   • Gently fold the yogurt-banana mixture into the flour mixture until just moistened. Be careful not to overmix.
   • Fold in about a quarter of the whipped egg whites to soften the batter, then gently fold in the remaining egg whites until fully incorporated.

5. Preheat Oven:

   • Preheat your oven to 350°F (175°C).

6. Bake the Cake:

   • Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
   • Bake for 40 to 45 minutes, or until a wooden toothpick inserted into the center comes out clean.

7. Cooling:

   • Allow the cake to cool in the pan on a wire rack for about 10 minutes.
   • Afterward, remove the cake from the pan and let it cool completely on the wire rack. For best results, store the cake in a container or wrap it with plastic wrap and let it rest overnight. This helps the cake to slice better.

8. Prepare Chocolate Drizzle (Optional):

   • In a small bowl, stir together the light corn syrup and water. Add cocoa powder and continue stirring until the mixture is smooth and well combined.

9. Decorate the Cake:

   • Drizzle the chocolate mixture over the cooled cake in a lacy design. Allow it to stand for about 30 minutes until the chocolate is set.

10. Serve and Enjoy:

    • Once the chocolate is set, serve the Banana Yogurt Cake slices with fresh raspberries if desired.

Nutritional Information (Per Serving):

• Calories: 246.9
• Fat Content: 5.2g
• Saturated Fat Content: 0.9g
• Cholesterol Content: 0.8mg
• Sodium Content: 176.3mg
• Carbohydrate Content: 47.3g
• Fiber Content: 1.3g
• Sugar Content: 27.9g
• Protein Content: 4.2g

Tips:

• Use ripe bananas for maximum flavor and sweetness in the cake.
• For a richer chocolate flavor, you can add a teaspoon of instant espresso powder to the chocolate drizzle mixture.
• If you don’t have light corn syrup, you can substitute it with honey or maple syrup.
• Ensure the cake is completely cooled before applying the chocolate drizzle to prevent it from melting too quickly.
• This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for longer shelf life.