INGREDIENTS:
Cake batter
- 200 grams / 7 ounces (~1 1/2 cups) all-purpose flour
- 5 grams / 1 teaspoon baking powder
- ½ gram / 1/8 teaspoon salt
- 50 grams / 1 ¾ ounces (3 ½ tablespoons) unsalted butter, softened at room temperature
- 130 grams / 4 5/8 ounces (~1/2 cup + 1 tablespoon, packed) light brown sugar
- 100 grams / 3 ½ ounces (2 large) whole eggs at room temperature
- 30 milliliters / 2 tablespoons strong espresso or coffee (~1 tablespoon instant coffee granules mixed with 1 tablespoon boiling water)
- 10 milliliters / 2 teaspoons vanilla extract
- 200 grams / 7 ounces (~3/4 cups + 2 tablespoons) plain Greek yogurt
Banana topping
- 2 large ripe but firm bananas (do not use overly ripe bananas here)
- 40 grams / 1 3/8 ounces (~2 tablespoons + 2 teaspoons) unsalted butter, melted
- 80 grams /2 7/8 ounces (~1/4 cup + 1 tablespoon packed) light brown sugar
- 3 grams / 1 ½ teaspoons ground cinnamon
INSTRUCTIONS:
- Pre-heat the oven to 350 degrees; butter a 9-inch round cake pan and set aside
- Prepare cake batter; sift the dry ingredients (flour, baking powder, salt) into a medium bowl and set aside
- In the large bowl of an electric mixer, beat butter and sugar on medium high speed until light and fluffy
- Add the eggs, coffee and vanilla and mix on medium speed
- Reduce speed to low and add yogurt; add dry ingredients but do not overmix; batter will be thick
- Set aside cake batter and prepare topping
- Carefully slice bananas lengthwise (3-4 slices / banana) and use to line cake pan (keep in mind this is how the top of your cake will look)
- Combine melted butter, brown sugar and cinnamon; carefully spread over bananas
- Spread cake batter evenly top and bake in center of oven for 27-32 minutes or until toothpick comes out clean from center of cake; do not overbake
- Allow cake to cool for 10 minutes before carefully removing from pan; serve immediately
Source:Keep It Sweet Desserts
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