I’ve been on a yogurt-making kick, and I’m two for three. The first batch was great, the second phenomenal, and the third batch bombed. I think I let it cool too much before bundling it in a blanket, but never mind that because my bad yogurt begot banana berry cake. This recipe would also work with plain yogurt (that didn’t bomb) or buttermilk. For buttermilk, combine a cup of milk with 2T of vinegar and let it sit a few minutes while it curdles.
BANANA BERRY CAKE
1.5 cup whole wheat flour
1/2 cup corn flour
2T wheat germ (optional)
1.5t baking powder
1 cup of should’ve-worked yogurt, plain yogurt or buttermilk
1/4 cup agave or honey
1/4 plain apple sauce
1/4 cup almond butter
1 mashed banana
1/2 cup blueberries, frozen or fresh
Mix the flours, wheat germ, baking powder, salt and cinnamon in a large bowl. Mix the yogurt, egg, honey, apple sauce, almond butter, vanilla and banana in another bowl. Add the flour mixture to the yogurt mixture and mix until just blended. Stir in the blueberries. Bake in a 9×5-in. pan and bake at 350 degrees for 40 minutes.
2 thoughts on “Banana berry cake”
How can you make this pareve? what can I use instead of the yogurt?
you could try rice or coconut milk, though I never have. I think you can still add vinegar to a cup of that and let it sit to make it curdle. give it a shot and let me know what happens!