Banana cake with yoghurt cream whip
Delight in the rich flavors of our Banana Cake with Yoghurt Cream Whip. This delicious dessert features layers of caramelized brown sugar and bananas, complemented by a moist and tender cake infused with cinnamon, nutmeg, and a blend of sour cream and Greek yogurt. Perfectly finished with a luscious yoghurt cream whip, it’s an indulgent treat that balances sweetness and tanginess in every bite. Ideal for special occasions or a luxurious afternoon tea.
- 06 Jun 2025
- Cook time 55 min
- Prep time 15 min
- 12 Servings
- 13 Ingredients
Banana cake with yoghurt cream whip is a delightful and moist dessert that combines the natural sweetness of bananas with the rich tang of sour cream, yogurt, and warm spices. This cake is not only a treat for the taste buds but also a visually appealing dish, thanks to its upside-down presentation. Perfect for family gatherings, special occasions, or simply as a delicious treat, this banana cake is sure to impress.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter or non-stick spray.
- In a medium saucepan, melt 1/2 cup of butter over medium heat. Add 1 cup of brown sugar and stir until the sugar is fully dissolved and the mixture begins to bubble gently.
- Pour the caramel mixture into the prepared cake pan, spreading it evenly.
- Slice the bananas and arrange them over the caramel mixture in an even layer. Set the pan aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ground nutmeg. Set aside.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract, sour cream, and Greek yogurt, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
- Pour the cake batter over the bananas in the pan, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes.
- Carefully run a knife around the edge of the cake to loosen it. Place a serving plate over the pan and invert the cake onto the plate. Tap the bottom of the pan gently, if needed, to release the cake.
- In a medium bowl, whisk together 1/2 cup light sour cream and 1/2 cup Greek yogurt until smooth. For added sweetness, you can fold in 1 tablespoon of sugar.
- Whip the mixture until light and fluffy. Chill until ready to serve.
- Slice the cake and serve it warm or at room temperature.
- Top each slice with a generous dollop of the yogurt cream whip.
Tips:
- Ensure your bananas are ripe, with brown spots on the peel, for the best flavor and sweetness.
- Room temperature ingredients mix more evenly, so let your butter, eggs, and sour cream sit out for a bit before starting.
- When layering the banana slices at the bottom of the cake pan, place them in a neat, circular pattern for a beautiful presentation once the cake is flipped.
- Don't overmix the batter; mix just until the ingredients are combined to avoid a dense cake.
- Use a springform pan for easier removal of the cake after baking.
- Let the cake cool in the pan for about 10-15 minutes before inverting it onto a plate to ensure it holds its shape.
- To make the yoghurt cream whip, simply beat Greek yogurt and light sour cream together until smooth and fluffy, optionally sweetening with a bit of powdered sugar or honey if desired.
Enjoy your delicious banana cake with a dollop of yoghurt cream whip. This moist and flavorful cake is a delightful combination of sweet bananas, creamy elements, and warm spices, making it a perfect dessert for any occasion. Share it with family and friends, or savor it as a special treat for yourself.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 310kcal | 16% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 1.34g | 4% |
| Sugar 22g | 23% |
| Fat | |
| Fat 12g | 15% |
| Saturated 6g | 22% |
| Cholesterol 63mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 40mg | 7% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.61mg | 4% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 2.65mg | 3% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 1.03ug | 1% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 0.64mg | 6% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 190mg | 6% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 310mg | 20% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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