Banana-chocolate yogurt cake

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I don’t know in other countries, but in France, everyone knows yogurt cake and how to make it! You won’t find it in any bakery though, it’s “too basic”. This cake is basically the first thing you cook as a kid. The original recipe uses eggs, but you can actually do without, as I show you in this recipe. This version is made with banana and chocolate, but a lot of other variations are possible!

Banana-chocolate yogurt cake (for 8 slices)

60-70 minutes + 30 minutes in the fridge // 8×330kcal

* Ingredients *

  • 1 soy yoghurt pot (100 to 125mL), or 1/4 cup soy yogurt
  • 2 pots of sugar (or 1/2 cup)
  • 3 pots of wheat flour (or 3/4 cup)
  • 1/2 pot of canola oil (or 1/8 cup)
  • 15g soy butter (or other vegetable butter)
  • 1 ripe banana
  • 1tsp baking yeast

Icing and decoration:

  • 100g dark chocolate
  • 100g powdered sugar
  • 100g soy butter (or other vegetable butter)
  • 1 ripe banana

* Recipe *

  • Warm the oven at 180°C / 360F.
  • Mash the first banana in a bowl with a bit of water to get a puree about as liquid as yogurt or compote.
  • Pour the yogurt in a big bowl. If the yogurt was in a 100 or 125mL pot (as it is in France, most of the time), use the same pot to pour sugar and flour. (Otherwise, use a measuring cup)
  • Stir until homogeneous. Add canola oil, stir again.
  • Add banana puree, stir again.
  • Spread soy butter all over a glass dish (this will make the cake get out of the pan more easily after cooking).
  • Pour the cake dough in the dish.
  • Put in the oven and cook for 30 to 45 minutes. For this recipe, I used a dish that was very big for the amount of dough; as a result the cake is quite thin, and was cooked in only 30 minutes. It would have taken longer in a smaller dish.
  • After 30 minutes, start checking if the cake is cook. Stick the end of a knife in the middle of the cake: if it gets out dry, the cake is ready. Otherwise, let it cook a little longer.

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  • When the cake is done, let it cool down, and prepare the icing in the mean time.
  • Prepare a bain-marie. In the pan, put the soy butter, powdered sugar and dark chocolate. Don’t stir until the butter is entirely melted. Stir then until the mix is totally homogeneous.
  • Turn the gas off and pour the chocolate icing on the cake.
  • Use a spatula to spread it evenly.
  • Put in the fridge and leave it there for at least 30 minutes. (60 minutes is best)
  • Cut the second banana in slices and decorate the cake.
  • It’s ready! Bon appétit!

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* NUTRITION *

Energy (for 1 portion): 330kcal [carbs : 50g; fats : 15g; proteins : 3g]

This recipe is a very good source of :

  • Omega-3

This recipe is rather a good source of :

  • Vitamin K

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