In the afternoon, I always like to have a double espresso with a sweet snack. So, I had 2 real ripe bananas that I thought would make a light banana cake. This cake has fat free yogurt in it with very little sugar because the bananas are pretty sweet and I added cinnamon to bring out the flavor of the cake. The frosting is a light vanilla that doesn't over power the cake. What a nice afternoon treat!
Ingredients for cake:
1 1/2 cups whole wheat pastry flour
1/3 cup organic evaporated cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup plain fat-free Greek yogurt
2 ripe bananas, mashed
1/4 cup organic expeller pressed canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
Preheat oven to 375 degrees F. Prepare a 9-inch square metal baking pan coated with organic cooking spray and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt; stir with a whisk. Make a well in center of flour mixture.
In a medium bowl, combine, yogurt, bananas, oil, vanilla, and egg; stir until well blended. Add yogurt mixture to the flour mixture and stir just until moist.
Pour batter into prepared baking pan. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean.
Cool cake in the pan for 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
Ingredients for light vanilla frosting:
1 cup organic powder sugar
2 tablespoons unsalted organic butter, softened
2 or 3 tablespoons organic skim milk
1/2 teaspoon vanilla extract
In a medium bowl, combine sugar, softened butter, 2 tablespoons skim milk and vanilla. Using a hand mixer, beat on medium speed to blend until smooth. If mixture is to thick to spread had another tablespoon milk. Spread frosting on cooled cake. Enjoy!