Chocolate Banana Yogurt Cake
oven, whisk, spatula, toothpick
Pre-heat oven to 180 Celsius/350 Fahrenheit
- 62½ ml whole-wheat flour
- 31¼ ml unsweetened cocoa powder
- ¼ tsp baking soda
- ⅛ tsp salt
- ⅛ g stevia
- 62½ ml chopped mixed nuts(optional)
Prepare dry ingredients - In a big bowl, weigh 1 cup whole-wheat flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/8 g stevia, 1/2 cup chopped nuts or unsweetened coconut flakes. Mix all of them well with a whisk.
- ¾ Banana - ripe, mashed well
- 31¼ ml full-fat plain yogurt
- ½ Large egg
- ½ tsp vanilla extract
- ⅛ tsp vanilla extract
Prepare wet ingredients - In another bowl, mash 3 bananas until it becomes silky and smooth, then add 2 large eggs, 1/2 full-fat plain Yogurt, 2&1/2 Vanilla Extract, using a whisk to mix them well.
Pour wet ingredients to dry ingredients. Stir using a spatula till fully mixed. The paste shall be soft enough so you can pour it to the mold with the help of spatula. Add few teaspoon of yogurt if the dough is too try.
- 31¼ ml unsweetened coconut flakes (for sprinkling)
Pour the paste to a Non Sticking ToastBread Loft Pan Mold(450g). Gently tap the mold on the table to flatten the paste, This will also help to eliminate big bubbles inside your cake. Feel free to sprinkle 1/2 cup of coconut flakes if you like
Bake at 180 Celsius/350 Fahrenheit for 50-60mins until a toothpick/knife inserted comes out clean.