Some days, you just need cake. So I made a cake that can be easily be enjoyed for breakfast. It’s a simple, no-fuss cake that’s actually pretty good for you.
- 1 1/2 cups white whole wheat flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 2 cups overripe bananas, mashed (from about 5-6 bananas)
- 1 cup Chobani plain greek yogurt (I used 2%)
- 2 eggs
- 1 Tbsp vanilla extract
- 1/2 cup walnuts, chopped (optional)
- 1 cup vanilla greek yogurt
- 1 tsp cinnamon
Line two 6-inch cake pans with parchment, and butter the sides of the pans. Preheat the oven to 350ºF.
In a small bowl, stir together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl, mash the bananas. Add the greek yogurt, and beat until well combined. Add the eggs and vanilla, stirring until fully incorporated. Slowly add in the flour mixture, stirring until just combined. Fold in the walnuts (if using).
Divide the batter evenly between the two prepared pans, smoothing with a spatula. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean. Allow to cool in the pans for about 10 minutes before removing to a wire rack to cool.
Once cool (you can also serve warm, if you’d like), stir the vanilla greek yogurt and cinnamon together.
Place one of the cake rounds down on a plate, and dollop half the the cinnamon yogurt on top. Smooth to the edges with an offset spatula (or butter knife). Place the second cake round on top, and dollop the remaining cinnamon yogurt on top. Smooth to the edges. Garnish with walnuts (optional).
Store any leftovers in the fridge in an airtight container.