Banana Yogurt Cake

The Banana Yogurt Cake is a light and moist dessert, perfect for breakfast or an afternoon snack. Here’s how to prepare it the Italian way:

Ingredients

• 250 g of 00 flour
• 150 g of sugar
• 2 large eggs
• 125 g of plain yogurt (preferably whole milk)
• 3 ripe bananas
• 100 ml of seed oil (for example sunflower)
• 1 packet of baking powder for cakes (about 16g)
• The grated zest of a lemon (for a touch that’s all Italian)
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C and butter and flour a cake pan.
2. In a large bowl, mash the bananas with a fork until you obtain a puree.
3. Add the sugar, eggs, yogurt, seed oil and grated lemon zest to the banana puree and mix until you obtain a homogeneous mixture.
4. In another bowl, sift together the flour, baking powder and a pinch of salt.
5. Gradually add the dry ingredients to the wet mixture and stir until well incorporated, being careful not to overwork the batter.
6. Pour the batter into the prepared pan and level with a spatula.
7. Bake for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

For a final touch, you could dust the cake with powdered sugar or, if you want to stay on theme with the Italian addition, you could prepare a light glaze with lemon juice and powdered sugar, to drizzle over the cake once cooled.

Trivia

The banana is a tropical fruit that has integrated perfectly into Italian cuisine, especially in desserts and smoothies. Adding grated lemon zest is a very Italian trick to infuse a fresh aroma and contrast the sweetness of the banana.