Banana Yogurt Cake

  • Prep Time: 25 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 12
  • Ingredients

  • 2cupsall-purpose flour
  • 1 1/2 cupsgranulated sugar, divided
  • 3/4 teaspoonbaking powder
  • 3/4 teaspoonbaking soda
  • 1/4 teaspoonsalt
  • 2/3 cupplain low-fat yogurt
  • 1/2 cupmashed, ripe banana
  • 1/4 cupvegetable oil
  • 1teaspoonfinely grated lemon, rind of
  • 1teaspoonvanilla
  • 3egg whites
  • 2tablespoonslight corn syrup
  • 2tablespoonswater
  • 1/4 cupunsweetened 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.
  • Reviews

  • “This was good. I made it for my MIL’s 61st Birthday. I added melted chocolate morsels to the topping because I thought it was too bitter. My only beef is that it seems to dry out quickly. But, other than that everyone liked it very much. I made this for My 3 Chefs Nov 2008”

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