foodessa

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.

PRINTER FRIENDLY VERSION

INGREDIENTS:

(American / Metric measures)

FIRST Part:
. 1 1/2 cup (225 gr) 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

SECOND Part:
. 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 (105gr) 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 (85gr): dried cranberries, raisons, chopped apricots, figs or candied ginger.

. PLUS up to a total of 1/2 cup worth (40gr): sliced almonds, shredded coconut etc...

Let your preferences be your guide. Just do not surpass the quantity allowed!

Tips:

* 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.

PREPARATION:
Pre-heat oven to 350F/180C/Gas 4

Position rack on 2nd level from oven bottom

Loaf pan size: 5" x 9" (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.

10-15 minute prep. time and up to 50-55 minutes baking time.

. In a medium bowl...place 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.