Yogurt and Banana Plumcake

Here’s how you can make a delicious yogurt and banana plumcake with an Italian touch, perhaps using a creamy yogurt like Greek yogurt to enrich the flavor.

Ingredients

• 200 g of 00 flour
• 2 ripe bananas
• 125 g of Greek yogurt
• 100 g of brown sugar
• 50 g of melted butter
• 2 eggs
• 1 packet of baking powder
• 1 pinch of salt
• The grated zest of 1 lemon (organic if possible)
• 1 teaspoon of vanilla extract (optional)

Preparation

1. Preheat the oven to 180 °C and prepare a plumcake pan by greasing it with a little butter and lightly flouring it.
2. In a large bowl, mash the bananas with a fork until you obtain a puree.
3. Add the yogurt, melted butter, sugar, eggs, lemon zest, and vanilla extract to the banana puree and mix well until you get a homogeneous mixture.
4. In another bowl, combine the flour, baking powder, and a pinch of salt.
5. Add the dry ingredients to the banana mixture and mix everything gently until it becomes smooth and lump-free.
6. Pour the batter into the plumcake pan and level it with a spatula.
7. Bake the plumcake for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
8. Once baked, let the plumcake cool in the pan for a few minutes, then transfer it to a wire rack until completely cooled.

Trivia

The plumcake, despite the name that might be misleading, does not have Italian origins but British ones. In Italy it has found a second home and is often enriched with typical local ingredients, such as the use of Greek yogurt which gives a softer and moister texture to the cake. The combination with banana makes this dessert excellent for breakfast or for an energetic snack.