Banana cake with yoghurt cream whip
This banana cake features a caramelized banana layer and is topped with a light yogurt cream whip, blending moisture from bananas and a tangy finish. Perfect for any occasion, it offers a delightful balance of sweetness and spice.
Cook time 55 min
Prep time 15 min
Ingredients:
1/2 cup butter1 cup brown sugar
2 bananas
2 eggs
1 tsp vanilla extract
2.50 cups all-purpose white wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 cup sour cream
1/2 cup greek yogurt
1/2 cup light sour cream
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.
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.
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.
Banana cake with yoghurt cream whip FAQ:
The banana cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. This should take about 45-50 minutes in a preheated oven at 350°F (175°C).
Yes, you can substitute Greek yogurt with regular yogurt, and sour cream can be replaced with buttermilk or additional yogurt. This may slightly alter the flavor and texture, but it will still work in the recipe.
Store leftover banana cake in an airtight container in the refrigerator for up to 3-4 days. You can bring it to room temperature before serving or enjoy it chilled.
A 9-inch round cake pan is ideal for this recipe. Ensure the pan is greased well to facilitate easy removal after baking.
Yes, you can prepare the yoghurt cream whip a few hours in advance. Store it in the refrigerator until you are ready to serve, but whip it again lightly before topping the cake to restore its texture.
Cooking 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.
Nutrition Facts
12 ServingsCalories 310kcal
Protein 6g
Carbohydrates 44g
Fiber 1.34g
Sugar 22g
Fat 12g
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