Banana Yogurt Cake
photo by barefootmommawv
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 473.18 ml all-purpose flour
- 354.88 ml granulated sugar, divided
- 3.69 ml baking powder
- 3.69 ml baking soda
- 1.23 ml salt
- 158.51 ml plain low-fat yogurt
- 118.29 ml mashed, ripe banana
- 59.14 ml vegetable oil
- 4.92 ml finely grated lemon, rind of
- 4.92 ml vanilla
- 3 egg whites
- 29.58 ml light corn syrup
- 29.58 ml water
- 59.14 ml unsweetened cocoa powder
- fresh raspberry (optional)
directions
- 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.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0