This is one of my favorite things to make.
It’s so versatile – you can have it for dessert, breakfast, snack – even lunch if you’re add a glass of milk and some fruit on the side!
It’s super moist because of the bananas and yogurt and I tweaked the original recipe to kick up the fiber and protein by subbing plain low-fat yogurt for Greek yogurt and using white whole wheat flour in place of all purpose.
Those simple changes make this cake nice and filling (espcially if you top it with a little natural peanut butter!)
For those of you with kids, they’ll be on board so long as you let them know you’re letting them eat ‘cake’ for breakfast.
{whole grain banana yogurt snack cake} – adapted from myrecipes.com
makes: 9 slices
ingredients:
- 1 1/2 cups white whole wheat flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup plain greek yogurt (I used Chobani)
- 1 banana mashed
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- Cooking spray
- Natural peanut butter
directions:
- Preheat oven to 375° F
- Combine flour and the next 5 ingredients (through salt) in a large bowl stirring with a whisk. Make a well in center of flour mixture.
- Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended.
- Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.
- Pour the batter into a 9-inch square baking pan coated with cooking spray.
- Bake at 375° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Serve topped with natural peanut butter.
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