Zutaten für Banana Yogurt Cake
- 2 cups all-purpose flour
- 1 1/12 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 3 ripe bananas
- 1/2 cup vegetable oil
- Lemon, Rind Of
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/4 cup corn syrup
- 1 tablespoon water
- 2 tablespoons unsweetened cocoa powder
- as needed fresh raspberries, optional
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Zubereitung von Banana Yogurt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x9x2-inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a medium bowl, mash 3 ripe bananas. Add 1 cup plain yogurt, 1/2 cup vegetable oil, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract. Mix well.
- In a clean bowl, beat 3 large egg whites with an electric mixer until soft peaks form.
- Gradually add 3/4 cup granulated sugar to the egg whites, beating on high speed until stiff, glossy peaks form.
- Gently fold the yogurt-banana mixture into the dry ingredients until just moistened.
- Fold in about 1/4 of the egg white mixture to lighten the batter.
- Gently fold in the remaining egg whites until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **For the Chocolate Drizzle:** In a small bowl, whisk together 1/4 cup corn syrup, 1 tablespoon water, and 2 tablespoons unsweetened cocoa powder until smooth.
- Drizzle the chocolate mixture over the cooled cake in a decorative pattern.
- Let the drizzle set for about 30 minutes before serving. Garnish with fresh raspberries (optional).
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
111g
Fat
4g
Carbs
15g
