Banana Yogurt Pound Cake

Name: Banana Yogurt Pound Cake
Total time: 2700 s
Yield: Serves 10 servings
Cuisine: American
Ingredients: 3 cups cake flour (360 grams); 1 1/2 teaspoons aluminum-free baking powder; 4 large eggs; 2/3 cup granulated sugar (140 grams); 3 ripe bananas; 1/3 cup plain unsweetened yogurt (90 grams); 6 1/2 tablespoons unsalted butter (90 grams); 2 tablespoons grapeseed oil (30 grams); 1 lemon; 2 tablespoons lemon juice; 1/2 cup sliced almonds (50 grams); 1/4 teaspoon salt; 2 loaf pans

凱茜媽咪の廚房 @Kathy_kitchen

Three ripe bananas on the table and some yogurt about to expire in the fridge... turned into a delicious treat. Plain yogurt, lemon zest, and lemon juice are added to the cake to balance the strong banana flavor, letting you taste the different ingredients and enjoy a light, refreshing cake. Banana cake is so tasty!

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

45 minutes

Serves 10 servings

3 cupscake flour (360 grams)
1 1/2 teaspoonsaluminum-free baking powder
4large eggs
2/3 cupgranulated sugar (140 grams)
3ripe bananas
1/3 cupplain unsweetened yogurt (90 grams)
6 1/2 tablespoonsunsalted butter (90 grams)
2 tablespoonsgrapeseed oil (30 grams)
1lemon
2 tablespoonslemon juice
1/2 cupsliced almonds (50 grams)
1/4 teaspoonsalt
2 loafpans

Saved

Steps

45 minutes

1

Preparation:
* Preheat the oven to 365°F (180°C). Prepare 2 loaf pans by greasing them with unsalted butter and dusting with a thin layer of cake flour to prevent sticking, or line with parchment paper cut to fit.
* Bring eggs and unsalted butter to room temperature to soften.
2

Wash and dry the lemon. Use a zester or grater to remove the zest, then squeeze out some lemon juice and set aside.
3

Weigh and mix the cake flour and baking powder together, then sift.
4

Prepare the sliced almonds, plain unsweetened yogurt, sugar, and oil.
5

Peel the bananas (about 335 grams peeled) and mash them with a fork or masher until smooth.
6

Crack 4 room-temperature eggs into a bowl (about 120 grams without shells), then add the sugar.
7

Whisk the eggs and sugar together until well combined.
8

Add the yogurt to the bowl and mix well.
9

Add the softened unsalted butter, grapeseed oil, lemon juice, and salt to the bowl and mix well.
10

Add the mashed bananas and mix until combined.
11

Add the sifted flour mixture and lemon zest to the bowl.
12

Use a spatula to gently fold the batter until just combined. Do not overmix to keep the cake tender.
13

Divide the batter evenly between the two prepared loaf pans.
14

Sprinkle the sliced almonds evenly over the top of the batter.
15

Place both pans in the preheated oven at 365°F (180°C) and bake for about 40 minutes (baking time may vary by oven). The cake is done when a skewer inserted in the center comes out clean.
16

Remove the cakes from the pans immediately after baking and cool on a wire rack.
17

Once the banana yogurt cake is completely cool, slice and serve.
18

Great for breakfast or as an afternoon snack.
19

Tips:
* Use very ripe bananas for best flavor.
* You can adjust the ingredients to your preference, such as using all butter or all oil.
* You can substitute other nuts for the sliced almonds.
* You can use the same amount of regular granulated sugar instead of superfine sugar.