Banana Yogurt Cake Recipe

Name: Banana Yogurt Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this incredibly moist and fluffy banana yogurt cake! Made with real bananas and creamy yogurt, this recipe is easy to follow and results in a delicious dessert perfect for any occasion. The rich chocolate drizzle adds the perfect touch of decadence. Get ready to impress your family and friends with this simple yet elegant cake!

Prep Time 20 mins

Cook Time 70 mins

Calories 246.9 kcal

Protein 8g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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

Carbs

15g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Healthy Desserts Fruit Oven Cakes Dietary Low Cholesterol Low Saturated Fat Low In Something Equipment 4 Hours Or Less