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.
Banana Yogurt Cake
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.Ingredients
Directions
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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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.
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Add the mashed banana to the butter mixture and beat well until combined.
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In a separate medium bowl, combine the cake flour, baking powder, baking soda, and 1/2 teaspoon salt.
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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.
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Stir in the 1/2 cup chopped pecans and 1 teaspoon vanilla extract.
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Pour the batter evenly into the prepared cake pans. Sprinkle 1/2 cup of flaked coconut evenly over the batter in each pan.
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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.
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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.
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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.
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Remove the filling saucepan from heat and stir in the remaining 1/2 cup chopped pecans and 1 teaspoon vanilla extract. Cool completely.
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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.
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Gradually add the sifted confectioner's sugar to the cream mixture, beating at medium speed until the frosting reaches a smooth spreading consistency.
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Place one cake layer, coconut side down, on a serving plate. Brush generously with the banana syrup.
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Spread the cooled creamy nut filling evenly over the syruped layer.
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Top with the second cake layer, placing it coconut side up.
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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.
