Banana Yogurt n Spice loaf cake_super simple

Take a bite from this simple and satisfying...
BANANA Yogurt n Spice loaf cake

From as far as I can remember, I used to love coming home to the aroma of Mom's amazingly aromatic and tasty banana cake.

As I got older and of course more reasonable with desserts...
I knew something had to change.

I did realize that this classic had to somehow be turned around...
or else my body would make me regret it.

Therefore, with some patient tweaking...
I've finally found the right balance
between flavour and nutrition.
Sorry mom...times have changed ;0)

Try this very simple revised version...
of a very memorable banana cake.

Every morsel promises to be tasty and healthy.


Banana Yogurt n Spice loaf cake
yields about 8-10 slices
No electric mixer required.


(American / Metric measures)

. 1-1/2 cups (225g) All-purpose flour *
. 1 tsp. (5ml) baking soda
. 1 tsp. (5ml) baking powder
. 1/4 tsp. (1ml) ground cinnamon
. 1/8 tsp. (0.5 ml) ground nutmeg
. 1/8 tsp. (0.5 ml) ground cloves

. 2 cups (500ml) ripe bananas, mashed (about 4 v.large bananas)
. 1/2 cup (125ml) 'Greek-style' yogurt** OR 1/3 cup (85ml) ‘Ricotta’ cheese
. 1 large egg
. 1/2 cup (110g) sugar
. 1 Tbsp. (15ml) vegetable oil
. 1 tsp. (5ml) vanilla extract

ADD-INS...Add some (one cup total) of these below mentioned ingredients:
. Up to a total of 1/2 cup worth (85g): dried cranberries, raisins, chopped apricots, figs or candied ginger.
. PLUS up to a total of 1/2 cup worth (40g): sliced almonds, shredded coconut etc...
Let your preferences be your guide. Just do not surpass the quantity allowed!

* Half the flour amount can be replaced by a whole wheat flour.
Note: Gluten-free flours also adapt very well to this recipe. I have already replaced the all the white flour with ‘sweet Sorghum white flour’.  Or even a blend of fine rice flour and sorghum worked out great also.
** If wanting to use plain yogurt: place 1 cup (250ml) into a cheesecloth or coffee filter and through a sieve. Let it drain out its water content before using. This will yield 1/2 cup (125ml) and usually takes about 30 minutes.  It's a good idea to have this prepared ahead of time and stored in the fridge for other type recipes also.

Pre-heat oven to 350F/180C/Gas4
Position rack on 2nd level from oven bottom

Loaf pan size: 5x9inch (13mm x 23mm) or equivalent
Pan should be well oiled.
Also, for easy cake pull-out:
add one piece of parchment paper covering up longer sides.

. In a medium all ingredients from [part-1]...set aside.
. In a medium-large bowl...mix all ingredients from [part-2]
. Take the dry mix and slowly blend them into the wet mixture.  Do not over mix.
. Mix your preferred 'add-ins' ...up to the required quantity...not more than one CUP in total.  Mix until incorporated.
. Pour the mix into the well oiled and parchment paper lined loaf pan.

. Bake for about 50-55 minutes or until a skewer or toothpick comes out clean.
. Let it cool at least 10 minutes before un-molding it and place on a cooling rack.

IF you don't think that you'll be devouring this cake in the next few days...this cake freezes very well.

I had a few bananas that looked like  
they couldn't take it anymore.
So, I took them out of their misery...
and started baking.

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new to the'll thank me later. 

You may also want to try making these:
- BANANA CHOCOLATE candied Ginger Muffins