Buckwheat Banana Cake With Yogurt Espresso Frosting Recipes

BUCKWHEAT BANANA CAKE WITH YOGURT-ESPRESSO FROSTING

Buckwheat Banana Cake with Yogurt-Espresso Frosting image

Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.

Provided by Chris Morocco

Categories Bon Appétit Bread Banana Whole Wheat Healthy Breakfast Cream Cheese Yogurt Coffee Cake Dessert Brunch Potluck

Yield 8 servings

Number Of Ingredients 19

Ingredients

Cake:
Nonstick vegetable oil spray
1 cup whole wheat flour
1/2 cup buckwheat flour or whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
4 very ripe bananas
2/3 cup (packed) dark brown sugar
2 large eggs, beaten to blend
1/2 cup olive oil
1/2 cup sour cream
Frosting and assembly:
4 ounces cream cheese, room temperature
1/2 cup plain Greek yogurt
Pinch of kosher salt
1/3 cup powdered sugar
1/2 teaspoon espresso powder

Steps:

Cake:
Preheat oven to 350°F. Coat an 8 1/2x4 1/2" loaf pan with nonstick spray, then line with parchment, letting it hang over on both of the longer sides. Whisk whole wheat flour, buckwheat flour, cinnamon, salt, baking soda, and baking powder in a medium bowl.
Mash bananas and brown sugar in a large bowl until virtually no lumps of banana remain and brown sugar is dissolved. Mix in eggs, oil, and sour cream. Add dry ingredients and mix in with a rubber spatula. Scrape batter into prepared pan and smooth top.
Bake cake until the top springs back when gently pressed and a tester inserted into the center comes out clean, 55-65 minutes. Transfer pan to a wire rack and let cake cool in pan 30 minutes. Turn out cake onto rack and let cool completely.
Frosting and assembly:
Whisk cream cheese, yogurt, and salt in a large bowl until no lumps remain. Sift powdered sugar through a fine-mesh sieve into bowl and whisk vigorously to combine, then stir in espresso powder.
Do Ahead
Cake can be baked 4 days ahead. Store airtight at room temperature. Frosting can be made 3 days ahead. Cover and chill.

BANANA YOGURT CAKE

Banana Yogurt Cake image

This is the most delicious banana yogurt cake that I have ever tasted. It's very easy to make.

Provided by Mama

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

¾ cup white sugar
½ cup butter, melted
2 eggs
1 teaspoon vanilla extract
½ cup banana-flavored Greek yogurt
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 medium bananas, mashed
1 cup white chocolate chips
½ cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Stir sugar and melted butter together in a large bowl. Add eggs and vanilla extract; mix well. Mix in banana yogurt.
Combine flour, baking soda, and salt in a separate bowl. Stir into the butter mixture until smooth. Fold in bananas, white chocolate chips, and walnuts. Spread evenly into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 496.2 calories, Carbohydrate 57.7 g, Cholesterol 84.6 mg, Fat 27 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 13.6 g, Sodium 434.7 mg, Sugar 35.9 g

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