The best delicious Banana Yogurt Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Banana Yogurt Cake recipe today!
Hello my friends, this Banana Yogurt Cake recipe will not disappoint, I promise! Made with simple ingredients, our Banana Yogurt Cake is amazingly delicious, and addictive, everyone will be asking for more Banana Yogurt Cake.
What Makes This Banana Yogurt Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Banana Yogurt Cake.
Ready to make this Banana Yogurt Cake Recipe? Let’s do it!
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–CAKE–
3/4 c Butter
1 1/2 c Sugar
2 Eggs
1 c Mashed ripe banana
2 c Cake flour; sifted
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
8 oz Banana flavored yogurt
1/2 c Pecans; chopped
1 ts Vanilla extract
1 c Flaked coconut
-BANANA FLAVORED SYRUP-
2/3 c Water
2/3 c Sugar
1/2 c Creme de banana
-CREAMY NUT FILLING-
1/2 c Sugar
2 tb Flour
1/4 ts Salt
1/2 c Halfandhalf
2 tb Butter
1/2 c Pecans; chopped
1 ts Vanilla extract
WHITE SNOW FROSTING
1/4 c Shortening
1/4 c Butter
1 Egg white
1/2 ts Coconut extract
1/2 ts Vanilla extract
2 c Confectioner’s sugar; sifted
From: pgl@iglou.com (Don Thomas)
Date: 22 Mar 1995 18:42:57 -0600
Cream butter in a large mixing bowl at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition. Add banana; beat
well.
Combine flour, baking powder, soda and salt in a medium bowl. Add flour
mixture to cream mixture alternately with yogurt, beginning and ending with
flour mixture. Mix after each addition. Stir in pecans and vanilla.
Pour batter into 2 greased and floured 9″ round cake pans. Sprinkle 1/2 c
coconut evenly over batter in each cake pan. Bake at 350 degrees for 30 to
35 minutes. Let cake layers cool in pans for 10 minutes. Carefully remove
cake layers from pans and let cool completely on wire racks.
Place one cake layer, coconut side down, on a serving plate. Brush with
Banana Flavored Syrup on top. Spread top cake layer with Creamy Nut
Filling. Top remaining layer coconut side up. Spread White Snow Frosting on
sides and 1″ around top edge of cake, leaving center unfrosted.
Banana Flavored Syrup: Combine water and sugar in a saucepan, bring to a
boil and let simmer until sugar dissolves. Cool and add creme de banana.
Creamy Nut Filling: Combine sugar, flour, salt, half-and-half and butter in
a small saucepan. Cook over medium heat, stirring constantly, until mixture
is thick and creamy. Remove saucepan from heat, and stir in chopped pecans
and vanilla. Cool completely.
White Snow Frosting: Combine shortening, butter, egg white and extracts in
a medium mixing bowl. Beat at medium speed of an electric mixer until
blended. Gradually add sifted sugar to cream mixture, beating at medium
speed until frosting reaches spreading consistency.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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