|Nutritional Guidelines (per serving)|
|Servings: 1 loaf (10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
As an alternative to banana bread, make the most of your ripe bananas with this gorgeous banana yogurt cake. It's sweet, moist, and ever so easy to make.
The cake transforms a few common ingredients into a dessert that's sweet but not too sweet. It's a bit like a pound cake but slightly healthier, almost cutting the calories in half. There are also many ways that you can play with the recipe and dress it up, though it's fabulous as is.
It's a great option for afternoon tea, a brunch, or as a light dinner dessert. You can also simply have it around for a few days and enjoy it as a snack.
- 1/2 cup/120 grams butter (room temperature, plus more for greasing tin)
- 1/2 cup/100 grams caster (superfine) sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 bananas (very ripe, mashed)
- 7 ounces/200 grams yogurt (sweetened, plain)
- 1 2/3 cups/200 grams flour (all-purpose)
- 1 1/2 teaspoon baking powder
Gather the ingredients.
Preheat the oven to 350 F (180 C). Grease an 8- by 4-inch loaf pan with a little butter. Set aside.
In a mixing bowl, beat the butter and sugar with an electric mixer until pale and fluffy. Add eggs one at time beating well after each addition.
Use a metal spoon to fold in the mashed bananas and yogurt.
Sift together the flour and baking powder, then fold gently into the banana/yogurt mixture until just combined. Don't over mix.
Spoon the mixture into the greased pan and bake for 50 to 60 minutes or until a skewer inserted into the middle of the cake comes out clean.
Remove cake from the oven and allow it to stand for 5 minutes in the pan. Then gently turn the cake out of the tin and cool on a wire rack.
Serve and enjoy!
- The cake can be stored in an airtight container at room temperature for two to three days.
- If you use unsweetened yogurt, add an extra 2 to 3 tablespoons of caster sugar to make up the sweetness.
- You can use a 9- by 5-inch loaf pan, though your cake will be a little thinner.
- Sprinkle powdered sugar on top of the cake while it's cooling for a sweet dusting.
- Serve the sliced cake with fresh berries or a fruit sauce on the side.
- Top your banana yogurt cake with a fruity glaze. A simple orange glaze recipe can be adapted for any flavor by simply change the juice. Beyond citrus, try a berry glaze or one with tropical fruits such as mango, all of which would be amazing in summer.
- Add a glaze that doesn't include fruit. A basic vanilla glaze is a great option, and a brown sugar caramel glaze can really ramp up the cake's deliciousness.
- Rather than plain yogurt, use flavored yogurt. Most of the popular fruit yogurts would complement the bananas very well and can add a fun twist to this cake.
- During the winter months, transform this recipe into a spiced delight. This can be as simple as adding a teaspoon of cinnamon, which is popular when using wheat flour. Adding a pinch of nutmeg along with some finely chopped nuts would be delicious as well.