Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Banana Yogurt Cake April 17, 2012

Filed under: Desserts — lowfatdiva @ 10:58 am
Tags: , , , ,

Don’t through out those bananas yet, I have a moist, luscious banana cake that has yogurt in the recipe to help remove some of the fat along with egg whites instead of eggs.  My friend Dawn gave me the recipe and a sample for my recent birthday.  Normally I like banana muffins or bread but that is the extent of my banana baking (I think because so many times people gave me banana cake with peanut butter frosting or caramel – yuck).  Even the oil is very minimal and the cake is not spongy like some low fat cakes can be when too much of the oil is cut out.

My mom taught me a trick with her banana bread tasting so true to a banana flavor, she adds just a smidge of banana flavoring – huh, her secret 🙂  She claims many times bananas just don’t have the flavor they used to…who knew?   I do hope you enjoy the wonderful cake as much as I do.    Enjoy!

Banana Yogurt Cake

2 cups all purpose flour

1/3 cup sugar

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. slat

2/3 cup plain no fat yogurt

1/2 cup mashed ripe bananas

1/4 cup oil

1 tsp. zested  fresh lemon peel

1 tsp. vanilla

3 egg whites

3/4 cup sugar

2 T. light corn syrup

2 Tlb. water

1/3 cup unsweetened cocoa powder

1/8 tsp. banana flavoring

In a large mixing bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda and salt. Set aside  In a medium bowl stir together the yogurt, banana, oil, lemon zest and vanilla and flavoring.

In a small mixing bowl, beat egg whites until soft peaks form.  Gradually add remaining 3/4 cup of sugar beating on high speed until stiff peaks form.  Stir yogurt – banana mixture into flour mixture until moistened.  Fold in about a fourth of the egg white mixture to soften, then fold in remaining egg whites.

Pour the batter evenly into a 9×9 baking pan that has been sprayed with Pam and lightly dusted with flour. Bake at 350 for about 35-40 minutes or until toothpick inserted near the center comes out clean.  Cool cake in a pan on a wire rack for 10 minutes.  Remove cake from pan and cool completely on the wire rack.  Place cake in a storage container or wrap with plastic wrap and store.  The cake slices better when held overnight.

For icing, stir together the corn syrup and water, add cocoa powder, stirring until smooth.  Drizzle chocolate over cake in a lacy design.  Let stand until set.  You can also drizzle icing in a lacy design on each serving plate and top with a piece of cake.


Moist, luscious banana that is tasty any time of the day.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s