cooking ala mel

healthy recipes and the occasional craft

facebook instagram pinterest RSS Feed email bloglovin' goodreads

Banana Yogurt Breakfast Cake

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.

This cake is so easy to make, and there’s no need to worry about frosting it all fancy.  I frosted it with some vanilla greek yogurt mixed with cinnamon.  Just fill it, stack it up, and put a nice dollop on top.  Delicious, healthy, and easy.
The cake itself is rather similar to a banana bread, with some walnuts thrown in for crunch (which are totally optional).  I sweetened it entirely with bananas to keep it as natural as possible with sweeteners.  I always have a plethora of overripe bananas on hand – I buy a lot at a time and freeze them as they get too ripe, for smoothies and baked goods.  It’s an easy way to always make sure you can throw together a banana recipe when needed.
This is perfect for breakfast or serving up for a brunch.  Or, you know, anytime!  It’s perfect to curl up with a cup of coffee (or tea), a good book, and a nice big slice of this cake.  That’s how I enjoyed this.
Do you always seem to have too ripe bananas, or do you have to set bananas aside to get too ripe when you want to make a recipe?
 
 


Print
Banana Yogurt Breakfast Cake

yields one 6-inch, two layer cake

serves about 8

Banana Yogurt Breakfast Cake

    For the cake:
  • 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)
    • For the topping & filling:
  • 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).

Serve immediately.

Store any leftovers in the fridge in an airtight container.

https://cookingalamel.com/2013/07/banana-yogurt-breakfast-cake.html