Banana Yogurt Cake

Author: chefs-mate Courses: Desserts

Difficulty: Advanced

Description

This Banana Yogurt Cake is a showstopper for any dessert table, combining the tender crumb of yogurt-based baking with the deep, tropical flavor of ripe bananas. The cake layers are baked with toasted coconut for texture, then sandwiched with a luscious, homemade creamy nut filling and brushed with a sweet banana liqueur syrup. The exterior is finished with a light, airy "White Snow" frosting that balances the richness of the center. It’s an impressive yet approachable recipe that feels decadent enough for celebrations but comforting enough for a weekend family treat. The combination of pecans, vanilla, and banana creates a complex flavor profile that is both nostalgic and elegant. Serve it sliced to reveal the beautiful layers of filling and cake.

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream the 3/4 cup butter at medium speed until fluffy. Add the 2 eggs, one at a time, beating well after each addition.
Add the mashed banana to the butter mixture and beat well until combined.
In a separate medium bowl, combine the cake flour, baking powder, baking soda, and 1/2 teaspoon salt.
Add the flour mixture to the creamed mixture alternately with the banana yogurt, beginning and ending with the flour mixture. Mix after each addition just until incorporated.
Stir in the 1/2 cup chopped pecans and 1 teaspoon vanilla extract.
Pour the batter evenly into the prepared cake pans. Sprinkle 1/2 cup of flaked coconut evenly over the batter in each pan.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cake layers cool in pans for 10 minutes, then carefully remove from pans and let cool completely on wire racks.
To make the syrup: Combine 2/3 cup water and 2/3 cup sugar in a saucepan. Bring to a boil and let simmer until sugar dissolves. Remove from heat, cool slightly, and stir in the creme de banana.
To make the filling: Combine 1/2 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt, 1/2 cup half-and-half, and 2 tablespoons butter in a small saucepan. Cook over medium heat, stirring constantly, until the mixture is thick and creamy.
Remove the filling saucepan from heat and stir in the remaining 1/2 cup chopped pecans and 1 teaspoon vanilla extract. Cool completely.
To make the frosting: In a medium mixing bowl, combine 1/4 cup shortening, 1/4 cup butter, 1 egg white, 1/2 teaspoon coconut extract, and 1/2 teaspoon vanilla extract. Beat at medium speed until blended.
Gradually add the sifted confectioner's sugar to the cream mixture, beating at medium speed until the frosting reaches a smooth spreading consistency.
Place one cake layer, coconut side down, on a serving plate. Brush generously with the banana syrup.
Spread the cooled creamy nut filling evenly over the syruped layer.
Top with the second cake layer, placing it coconut side up.
Spread the White Snow frosting on the sides and 1 inch around the top edge of the cake, leaving the center unfrosted to reveal the coconut topping.

Note

Storage: Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Substitutions: If you cannot find banana-flavored yogurt, you can use plain Greek yogurt and add an extra teaspoon of vanilla or a splash of banana extract. For a non-alcoholic version, omit the creme de banana and use additional banana puree or extract in the syrup.

Tips: Ensure bananas are very ripe (spotted) for the best flavor and sweetness. Do not overmix the batter after adding the flour to keep the cake tender.

Banana Yogurt Cake