|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 1g||4%|
|Total Sugars 14g|
|Vitamin C 2mg||11%|
|*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.|
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. Fabulous as it is, there are also many ways that you can play with the recipe and dress it up. We have provided a few ideas below for you to try.
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, at room temperature, plus more for greasing the tin
1/2 cup (100 grams) superfine sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 very ripe bananas, mashed
7 ounces (200 grams) sweetened plain yogurt
1 2/3 cups (200 grams) all-purpose flour
1 1/2 teaspoons baking powder
Gather the ingredients.
Preheat the oven to 350 F / 180 C. Grease an 8 x 4-inch loaf pan with a little butter.
In a mixing bowl, beat the butter and sugar with an electric mixer until pale and fluffy.
Add eggs one at a time, beating well after each addition.
Use a spoon or spatula to fold in the vanilla extract, mashed bananas, and yogurt.
Sift together the flour and baking powder, then fold gently into the banana-yogurt mixture until just combined. Don't overmix.
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.
- Sprinkle confectioners' 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 changing 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.
- 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 superfine sugar to make up the sweetness.
- You can use a 9 x 5-inch loaf pan, though your cake will be a little thinner.