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 ts Baking soda
1 1/2 c Sugar 1/2 ts Salt
2 Eggs 8 oz Banana flavored yogurt
1 c Mashed ripe banana 1/2 c Pecans, chopped
2 c Cake flour, sifted 1 ts Vanilla extract
1 ts Baking powder 1 c Flaked coconut
BANANA FLAVORED SYRUP
2/3 c Water 1/2 c Creme de banana
2/3 c Sugar
CREAMY NUT FILLING
1/2 c Sugar 2 tb Butter
2 tb Flour 1/2 c Pecans, chopped
1/4 ts Salt 1 ts Vanilla extract
1/2 c Half-and-half
-WHITE SNOW FROSTING-
1/4 c Shortening 1/2 ts Coconut extract
1/4 c Butter 1/2 ts Vanilla extract
1 Egg white 2 c Confectioner’s sugar, sifted
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.
Yields
1 cake
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