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Banana Yogurt Cake

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Recipe

 

Yield

1 cake

Prep

60 min

Cook

30 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Cake
¾ cup butter
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1 ½ cups sugar
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2 large eggs
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1 cup bananas
mashed ripe
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2 cups cake flour
sifted
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1 teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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8 ounces yogurt, flavored
banana
*
½ cup pecans
chopped
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1 teaspoon vanilla extract
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1 cup coconut
flaked
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Banana flavored syrup
cup water
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cup sugar
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½ cup creme de banana
*
Creamy nut filling
½ cup sugar
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2 tablespoons all-purpose flour
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¼ teaspoon salt
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½ cup light cream (half&half)
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2 tablespoons butter
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½ cup pecans
chopped
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1 teaspoon vanilla extract
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White snow frosting
¼ cup vegetable shortening
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¼ cup butter
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1 each egg whites
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½ teaspoon coconut extract
*
½ teaspoon vanilla extract
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2 cups powdered sugar
sifted
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Ingredients

Amount Measure Ingredient Features
Cake
177 ml butter
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355 ml sugar
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2 large eggs
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237 ml bananas
mashed ripe
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473 ml cake flour
sifted
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5 ml baking powder
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5 ml baking soda
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2.5 ml salt
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231.2 ml/g yogurt, flavored
banana
*
118 ml pecans
chopped
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5 ml vanilla extract
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237 ml coconut
flaked
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Banana flavored syrup
158 ml water
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158 ml sugar
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118 ml creme de banana
*
Creamy nut filling
118 ml sugar
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3E+1 ml all-purpose flour
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1.3 ml salt
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118 ml light cream (half&half)
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3E+1 ml butter
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118 ml pecans
chopped
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5 ml vanilla extract
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White snow frosting
59 ml vegetable shortening
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59 ml butter
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1 each egg whites
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2.5 ml coconut extract
*
2.5 ml vanilla extract
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473 ml powdered sugar
sifted
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Directions

Cream butter in a large mixing bowl at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add banana; beat well. Combine flour, baking powder, soda and salt in a medium bowl. Add flour mixture to cream mixture alternately with yogurt, beginning and ending with flour mixture. Mix after each addition. Stir in pecans and vanilla.

Pour batter into 2 greased and floured 9" round cake pans. Sprinkle ½ cup coconut evenly over batter in each cake pan. Bake at 350℉ (180℃) for 30 to 35 minutes. Let cake layers cool in pans for 10 minutes. Carefully remove cake layers from pans and let cool completely on wire racks.

Place one cake layer, coconut side down, on a serving plate. Brush with Banana Flavored Syrup on top. Spread top cake layer with Creamy Nut Filling. Top remaining layer coconut side up. Spread White Snow Frosting on sides and 1" around top edge of cake, leaving center unfrosted.

BANANA FLAVORED SYRUP: Combine water and sugar in a saucepan, bring to a boil and let simmer until sugar dissolves. Cool and add creme de banana.

CREAMY NUT FILLING: Combine sugar, flour, salt, half-and-half and butter in a small saucepan. Cook over medium heat, stirring constantly, until mixture is thick and creamy. Remove saucepan from heat, and stir in chopped pecans and vanilla. Cool completely.

WHITE SNOW FROSTING: Combine shortening, butter, egg white and extracts in a medium mixing bowl. Beat at medium speed of an electric mixer until blended. Gradually add sifted sugar to cream mixture, beating at medium speed until frosting reaches spreading consistency.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 503g (17.7 oz)
Amount per Serving
Calories 179541% from fat
 % Daily Value *
Total Fat 83g 127%
Saturated Fat 42g 208%
Trans Fat 0g
Cholesterol 254mg 85%
Sodium 1001mg 42%
Total Carbohydrate 87g 87%
Dietary Fiber 7g 26%
Sugars g
Protein 28g
Vitamin A 37% Vitamin C 9%
Calcium 12% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 

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