Banana Yogurt Cake Recipe

Ingredients for Banana Yogurt Cake

• All Purpose Flour
• Granulated Sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Plain Low Fat Yogurt
• 3 ripe bananas, mashed
• Vegetable Oil
• Lemon, Rind Of
• 1 teaspoon vanilla extract
• 3 large egg whites
• Light Corn Syrup
• 1 tablespoon water
• Unsweetened Cocoa Powder
• Fresh Raspberry

How to Make Banana Yogurt Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9x9x2-inch baking pan.
2. 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.
3. 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.
4. In a clean bowl, beat 3 large egg whites with an electric mixer until soft peaks form.
5. Gradually add 3/4 cup granulated sugar to the egg whites, beating on high speed until stiff, glossy peaks form.
6. Gently fold the yogurt-banana mixture into the dry ingredients until just moistened.
7. Fold in about 1/4 of the egg white mixture to lighten the batter.
8. Gently fold in the remaining egg whites until just combined. Do not overmix.
9. Pour batter into the prepared pan and spread evenly.
10. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
12. **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.
13. Drizzle the chocolate mixture over the cooled cake in a decorative pattern.
14. Let the drizzle set for about 30 minutes before serving. Garnish with fresh raspberries (optional).
15. Store leftover cake in an airtight container at room temperature for up to 3 days.