{whole grain banana yogurt snack cake}

by Cait on May 23, 2013

Bananasnackcake

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.

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Those simple changes make this cake nice and filling (espcially if you top it with a little natural peanut butter!)

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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.

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{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:

  1. Preheat oven to 375° F
  2. 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.
  3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended.
  4. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.
  5. Pour the batter into a 9-inch square baking pan coated with cooking spray.
  6. 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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