BANANA YOGURT CAKE
This is the most delicious banana yogurt cake that I have ever tasted. It's very easy to make.
Provided by Mama
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Stir sugar and melted butter together in a large bowl. Add eggs and vanilla extract; mix well. Mix in banana yogurt.
- Combine flour, baking soda, and salt in a separate bowl. Stir into the butter mixture until smooth. Fold in bananas, white chocolate chips, and walnuts. Spread evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 57.7 g, Cholesterol 84.6 mg, Fat 27 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 13.6 g, Sodium 434.7 mg, Sugar 35.9 g
BANANA YOGURT CAKE
Make and share this Banana Yogurt Cake recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- In a small mixer bowl, beat egg whites until soft peaks form.
- Gradually add remaining 3/4 cup sugar; beat 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.
- Preheat oven to 350°F.
- Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
- Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool cake in the pan on a wire rack for 10 minutes.
- Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight.
- For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
- Drizzle chocolate over cake in a Lacy design.
- Let stand about 30 minutes, until set.
- Serve with raspberries.
Nutrition Facts : Calories 246.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 0.8, Sodium 176.3, Carbohydrate 47.3, Fiber 1.3, Sugar 27.9, Protein 4.2
OLD-FASHIONED BANANA CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
LEMON YOGURT CAKE
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
BANANA YOGURT BUNDT CAKE
Easy to make and inexpensive with things you may have around the house. Can be dressed up with a glaze or some cocoa and powdered sugar on top.
Provided by Kasha
Categories Dessert
Time 1h
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla extract and bananas.
- In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.
- Pour into a greased and floured 10-inch Bundt pan. Bake at 350 degrees F for 50 minutes or until done. Cool, then dust with confectioners' sugar before serving.
Nutrition Facts : Calories 218.9, Fat 7.3, SaturatedFat 1.8, Cholesterol 28.4, Sodium 196.4, Carbohydrate 36.2, Fiber 1.3, Sugar 21, Protein 3.5
BANANA YOGURT TRIFLES
We try to keep sweets to a minimum, so I don't make this often. But it's easy because there's no mixing or fussing, and you can by prepared angel food cake. -Sondra Ostheimer, Boscobel, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, toss the bananas with orange juice. Layer half of the cake cubes in four dessert dishes. Top with half of the bananas and yogurt. Repeat layers.
Nutrition Facts : Calories 229 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 349mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
BANANA CHIFFON CAKE
This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt; set aside. In a medium bowl, mash banana. Add oil, egg yolks, vanilla, and 3/4 cup cold water; mix to combine. Add to flour mixture, and whisk batter until smooth.
- In a large bowl, place egg whites and cream of tartar; using an electric mixer, beat until stiff peaks form. With a rubber spatula, gently fold into batter just until combined (do not overmix). Pour into a 10-inch angel-food cake pan with legs. Bake until a toothpick inserted into center of cake comes out clean, about 55 minutes. Invert pan onto legs over counter; let cool completely. Reinvert pan, and run a thin metal spatula around edge to release onto platter. Dust with confectioners' sugar. Serve.
BANANA YOGURT POTS
Ideal as a pudding, or make it for breakfast
Provided by Good Food team
Categories Breakfast, Dessert, Snack, Supper, Treat
Time 5m
Number Of Ingredients 4
Steps:
- Dollop about 1 tbsp yogurt into the bottom of 4 small glasses. Add a layer of banana, then some more yogurt. Repeat the layers until the glasses are full. Scatter over the sugar and nuts, then leave in fridge for 20 mins until sugar has dissolved.
Nutrition Facts : Calories 230 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.23 milligram of sodium
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