Flo Braker’s Banana Yogurt Cake

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Servings: 3 cups Difficulty: Advanced
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A light, airy cake with moist banana flavor and a delicate chocolate drizzle.
Flo Braker's Banana Yogurt Cake recipe image

This elegant banana yogurt cake is a testament to how simple ingredients can create something truly special. Unlike heavy, dense banana breads, this recipe utilizes whipped egg whites to create a surprisingly light and airy crumb. The tang of the low-fat yogurt cuts through the sweetness, while the fresh lemon peel adds a bright, aromatic note that complements the ripe banana. Topped with a simple, lacy chocolate drizzle made from cocoa and corn syrup, it strikes the perfect balance between rich and refreshing. It’s an ideal dessert for afternoon tea or a sophisticated yet approachable finish to a dinner party. The cake actually improves in texture after resting overnight, making it a perfect make-ahead treat.

Flo Braker's Banana Yogurt Cake recipe image
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Flo Braker’s Banana Yogurt Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 105

Description

This elegant banana yogurt cake is a testament to how simple ingredients can create something truly special. Unlike heavy, dense banana breads, this recipe utilizes whipped egg whites to create a surprisingly light and airy crumb. The tang of the low-fat yogurt cuts through the sweetness, while the fresh lemon peel adds a bright, aromatic note that complements the ripe banana. Topped with a simple, lacy chocolate drizzle made from cocoa and corn syrup, it strikes the perfect balance between rich and refreshing. It's an ideal dessert for afternoon tea or a sophisticated yet approachable finish to a dinner party. The cake actually improves in texture after resting overnight, making it a perfect make-ahead treat.

Ingredients

Directions

  1. Preheat oven to 350°F (177°C). Grease and flour a 9x9x2-inch baking pan.
  2. In a large bowl, whisk together the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, stir together the yogurt, mashed banana, oil, lemon peel, and vanilla until well combined.
  4. In a clean, dry mixing bowl, beat the egg whites using an electric mixer until soft peaks form.
  5. Gradually add the remaining 3/4 cup sugar to the egg whites while beating on high speed until stiff, glossy peaks form.
  6. Pour the yogurt-banana mixture into the flour mixture and stir gently until just moistened.
  7. Gently fold about one-quarter of the beaten egg whites into the batter to lighten it.
  8. Carefully fold in the remaining egg whites in two additions, mixing gently until no white streaks remain.
  9. Pour the batter evenly into the prepared baking pan.
  10. Bake for 40 to 45 minutes, or until a wooden toothpick inserted into the center comes out clean.
  11. Cool the cake in the pan on a wire rack for 10 minutes.
  12. Remove the cake from the pan and place it on the wire rack to cool completely.
  13. In a small bowl, stir together the corn syrup and water.
  14. Add the cocoa powder to the syrup mixture and stir until smooth and free of lumps.
  15. Drizzle the chocolate mixture over the cooled cake in a lacy design.
  16. Let the cake stand for about 30 minutes to allow the glaze to set before serving with fresh raspberries if desired.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 105kcal
% Daily Value *
Total Fat 19g30%
Saturated Fat 4g20%
Sodium 143mg6%
Total Carbohydrate 21g8%
Dietary Fiber 1g4%
Sugars 10g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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