1. Food

Banana yogurt cake

By May 11, 2010

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When buying bananas I try to refrain from purchasing large bunches of them, no matter how beautiful and ripe they are, because inevitably I can never eat them all.

I like my bananas ripe but firm. In fact, I prefer eating bananas that have ever-so-slight hints of green in the tip of the skin. Once those brown freckles set in (a sign of peak ripeness), it's all over for me.

Rather than waste freckled bananas, I take advantage of their intensified sweetness by using them in baked goods like this banana yogurt cake.

It's soft, fluffy and moist like all banana cakes should be.

Photo: S. Wongkaew (2010) licensed to About.com, Inc

Comments

May 12, 2010 at 1:17 am
(1) AngeJs says:

Love banana cake and especially ones with yogurt. Yours sounds particularly healthy and not too much sugar. Can’t wait to try.

May 13, 2010 at 12:46 am
(2) Marcie says:

I loved this one! Very good idea…never thot of using yogurt; usually follow the normal directions. But one time I did use coconut milk and it gave it a very nice moist consistency. Thanks!

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