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
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
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Preheat oven to 350ðF (177ðC). Grease and flour a 9x9x2-inch baking pan.
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In a large bowl, whisk together the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt. Set aside.
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In a medium bowl, stir together the yogurt, mashed banana, oil, lemon peel, and vanilla until well combined.
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In a clean, dry mixing bowl, beat the egg whites using an electric mixer until soft peaks form.
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Gradually add the remaining 3/4 cup sugar to the egg whites while beating on high speed until stiff, glossy peaks form.
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Pour the yogurt-banana mixture into the flour mixture and stir gently until just moistened.
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Gently fold about one-quarter of the beaten egg whites into the batter to lighten it.
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Carefully fold in the remaining egg whites in two additions, mixing gently until no white streaks remain.
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Pour the batter evenly into the prepared baking pan.
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Bake for 40 to 45 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Cool the cake in the pan on a wire rack for 10 minutes.
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Remove the cake from the pan and place it on the wire rack to cool completely.
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In a small bowl, stir together the corn syrup and water.
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Add the cocoa powder to the syrup mixture and stir until smooth and free of lumps.
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Drizzle the chocolate mixture over the cooled cake in a lacy design.
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Let the cake stand for about 30 minutes to allow the glaze to set before serving with fresh raspberries if desired.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1046.4kcal
- % Daily Value *
- Total Fat 18.6g29%
- Saturated Fat 3.7g19%
- Cholesterol 0.4mg1%
- Sodium 1434.1mg60%
- Total Carbohydrate 206.8g69%
- Dietary Fiber 9.4g38%
- Sugars 100.2g
- Protein 21.7g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This cake actually slices better and has a improved texture if wrapped tightly in plastic wrap and stored overnight before serving.
Ingredient Tip: Ensure your bananas are very ripe for the best flavor and easiest mashing.
Technique: When folding in the egg whites, be gentle to maintain the airiness of the cake. Overmixing will deflate the batter.
Variation: You can substitute plain Greek yogurt for low-fat yogurt for a slightly thicker texture, though you may need to adjust with a splash of milk if it's too thick.
