Banana and yogurt cake

Name: Banana and yogurt cake - Nadia L.
Ingredients: 3 eggs; 2 banana yogurts (200 ml); 2 bananas; 8 tablespoons of flour; 6 tablespoons of sugar; 4 tablespoons of oil; 1 teaspoon of baking powder. Decoration: chocolate.

Dessert - Banana and yogurt cake by Nadia L. - Recipia

Banana and Yogurt Mini Cake When you have a few ripe bananas and banana-flavored yogurts in the fridge, you can whip up this simple mini cake without much preparation. The batter mixes quickly, and one of the bananas is mashed directly into the mixture. The other is sliced and placed on top before baking. The recipe can also be made with rice flour, not just regular flour. Quick Info Preparation time: not specified in the original recipe Baking time: 25-30 minutes Oven temperature: 180°C Total time: preparation time plus 25-30 minutes of baking and cooling Servings: number not specified; the cake can be sliced after cooling Difficulty: easy Recipe type: simple dessert with bananas and yogurt Ingredients 3 eggs 2 banana-flavored yogurts, 200 ml 2 bananas 8 tablespoons of flour 6 tablespoons of sugar 4 tablespoons of oil 1 teaspoon of baking powder For decoration: Melted chocolate Rice flour can also be used, as mentioned in the recipe. The amounts of sugar and oil are measured with a tablespoon, and the yogurt is banana-flavored. Of the two bananas, one is used in the batter as puree, while the other is used for decoration on top. Preparation Method 1. Prepare the base mixture Place the eggs in a large bowl. Add the sugar and oil, then beat the mixture until it becomes frothy. 2. Add the yogurt and banana Mash one of the bananas until you achieve a smooth puree. Add the banana puree and the two yogurts to the bowl with the eggs. Mix well to combine the ingredients. 3. Incorporate the flour and baking powder Add the 8 tablespoons of flour and the baking powder. Mix until you obtain a homogeneous batter. If you choose rice flour, proceed in the same way without changing the other ingredients or steps in the recipe. There’s no need to overmix once the flour is incorporated. It’s important that no visible lumps remain and that the batter is evenly mixed. 4. Prepare the baking dish Prepare a round baking pan. A loaf pan can also be used if that’s more convenient. Pour the batter into the pan and gently level the surface. 5. Arrange the banana slices Slice the second banana and place the slices on top of the batter. The slices should be placed before baking, directly over the mixture. 6. Bake the mini cake Place the pan in the preheated oven at 180°C. Bake the mini cake for 25-30 minutes. The time may vary slightly depending on the shape used, but this is the recommended interval. 7. Let it cool and decorate Once the mini cake is done, remove it from the oven and let it cool. After cooling, you can sprinkle sugar on top or add melted chocolate. The original recipe mentions chocolate as decoration without specifying an amount. Why I make this recipe often It’s a simple recipe with few ingredients and quick preparation. The bananas add flavor to the batter, and the yogurt is added directly to the mixture without complicated steps. I also like that it can be made with rice flour when that’s what I have at home. The shape can be changed without altering the composition: a round pan gives the appearance of a mini cake, while a loaf pan is practical when you want to cut the dessert into longer slices. Tips and Variations Tips Beat the eggs with the sugar and oil until frothy before adding the yogurt and banana. This is the first step of the recipe and helps achieve a well-mixed batter. The banana used in the batter should be mashed before being added. If large chunks remain, they will be noticeable in the mixture, and the batter won’t be as uniform. Add the flour after the yogurt and banana puree have been incorporated. Mix enough for uniformity, without continuing unnecessarily once the batter is smooth. Stick to the temperature of 180°C and the baking time of 25-30 minutes. If using a loaf pan instead of a round pan, the thickness of the batter may change, so it's good to monitor the baking within the indicated time. Let the dessert cool before sprinkling sugar or adding melted chocolate. The decoration adheres better to a cooled surface. Substitutions Regular flour can be replaced with rice flour. This option is mentioned in the recipe description. No substitutes are specified for the banana yogurt, eggs, oil, or baking powder, so the recipe is safest to follow with the indicated ingredients. Variations You can choose the shape in which to bake the dessert. For a mini cake appearance, use a round pan. For a simpler presentation, use a loaf pan. The decoration can remain simple, just with baked banana slices on top. After cooling, you can sprinkle sugar or add melted chocolate. The amount of chocolate is not specified in the base recipe, so use it according to your preference. Serving Ideas The mini cake is served after it has cooled. You can cut it into slices directly from the round pan or loaf pan. If you choose melted chocolate for decoration, let the dessert sit a bit after decorating so that it settles on the surface. Frequently Asked Questions Can I use rice flour? Yes. The recipe can also be made with rice flour. The same ingredients and steps are maintained: the eggs are beaten with the sugar and oil, then the yogurt, mashed banana, flour, and baking powder are added. How many bananas are used in total? Two bananas are used. One is mashed and mixed into the batter, while the other is sliced and placed on top before baking. What shape can I bake the mini cake in? The recipe indicates a round pan but mentions that a loaf pan can also be used. The choice of shape only changes the appearance and thickness of the dessert, not the ingredients. When is the decoration added? After the mini cake is baked and cooled. You can sprinkle sugar on top or add melted chocolate. The banana slices are placed before baking. How long does it bake? It bakes at 180°C for 25-30 minutes. The recipe does not specify a separate time for preheating the oven or for cooling. Nutritional Values The values are estimated and do not include an exact calculation for the chocolate used for decoration. They may vary depending on the type of yogurt, the size of the eggs, the bananas, and the actual amount in a tablespoon. For the entire mini cake, without the chocolate decoration, the following estimates can be made: Calories: 1,500-1,700 kcal Protein: 30-40 g Carbohydrates: 210-250 g Fat: 55-70 g If the dessert is cut into 8 slices, one slice would have approximately 190-215 kcal, with 4-5 g of protein, 26-31 g of carbohydrates, and 7-9 g of fat. These values are indicative and not exact nutritional values. Sugar, oil, eggs, flour, bananas, and yogurt contribute the most to the total caloric content. Storage and Reheating After cooling, keep the mini cake covered to prevent it from drying out. Since it contains yogurt and bananas, it’s preferable to store it in the fridge if not consumed the same day. It can be served cold. The recipe does not include reheating instructions, and the mini cake is especially suitable as a chilled dessert or left at room temperature for a bit before serving. If you added melted chocolate, store it carefully so that the decoration doesn’t stick to the packaging.

Banana and yogurt cake

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