Banana Yogurt Cake Recipe

Name: Banana Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 cup sugar; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 2/3 cup plain lowfat yogurt; 1/2 cup banana mashed ripe; 1/4 cup cooking oil; 1 teaspoon lemon peel finely shredded; 1 teaspoon vanilla; 3 egg whites; 3/4 cup sugar; 2 tablespoons light corn syrup; 2 tablespoons water; 1/4 cup unsweetened cocoa

Servings: persons

2 cups flour
1 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup plain lowfat yogurt
1/2 cup banana mashed ripe
1/4 cup cooking oil
1 teaspoon lemon peel finely shredded
1 teaspoon vanilla
3 egg whites
3/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
1/4 cup unsweetened cocoa

1
In a large mixing bowl stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside. In a medium bowl stir together yogurt, banana, oil, lemon peel, and vanilla; set aside.
2
In a small mixer bowl beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar, beating on high speed until stiff peaks form. Stir yogurt-banana mixture into flour mixture until moistened. Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
3
Pour into 9 x 9 x 2 inch greased and floured pan. Bake in 350 degree oven for 40 to 45 minutes. Cool cake for 10 minutes in pan. This cake slices better when held overnight.
4
Stir together corn syrup and water; add cocoa, stirring until smooth. Drizzle chocolate over cake in a lacy design. Serve with raspberries.

871

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups flour, 1 cup sugar, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and more.

Yes, Banana Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Yogurt Cake

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