Yogurt Banana Cakes with Honey Icing
- Number of Servings: 16
Ingredients
6 oz unsalted butter, softened1/4 c honey1 c powdered sugar1 1/2 tsp vanilla extract3 eggs1 1/2 c mashed ripe banana3/4 c plain yogurt1/2 tsp baking soda3 cups self-raising flour, siftedHoney Icing4 1/2 oz unsalted butter1/4 c honey1 c confectioner's sugar
1. Preheat oven to 350 degrees. Lightly grease two 9in round pans and line the bases with baking paper.
2. Using electric beater, cream the butter, honey, sugar and vanilla in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition, then beat in the banana.
3. In a small bowl, mix together the yogurt and baking soda. Fold the flour into the banana mixture alternately with the yogurt mixture. Spoon the batter into the cake pans, smoothing the surface.
4. Bake for 50-60 minutes, or until a skewer inserted into the center of the cakes comes out clean. Remove from oven and leave to cool in the pans for 5 minutes, then turn the cakes out onto a wire rack to cool completely.
5. To make the honey icing, cream butter and honey in a small bowl using electric beaters until light and fluffy. Gradually add the icing sugar alternately with the milk, beating well until very pale.
6. Spread the icing over the cold cakes, working it into rough peaks. Store in an airtight container for up to 4 days. Un-iced cakes can be frozen for up to 3 months.
Number of Servings: 16
Recipe submitted by SparkPeople user CHELMARFRUIT.
2. Using electric beater, cream the butter, honey, sugar and vanilla in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition, then beat in the banana.
3. In a small bowl, mix together the yogurt and baking soda. Fold the flour into the banana mixture alternately with the yogurt mixture. Spoon the batter into the cake pans, smoothing the surface.
4. Bake for 50-60 minutes, or until a skewer inserted into the center of the cakes comes out clean. Remove from oven and leave to cool in the pans for 5 minutes, then turn the cakes out onto a wire rack to cool completely.
5. To make the honey icing, cream butter and honey in a small bowl using electric beaters until light and fluffy. Gradually add the icing sugar alternately with the milk, beating well until very pale.
6. Spread the icing over the cold cakes, working it into rough peaks. Store in an airtight container for up to 4 days. Un-iced cakes can be frozen for up to 3 months.
Number of Servings: 16
Recipe submitted by SparkPeople user CHELMARFRUIT.
Nutritional Info Amount Per Serving
- Calories: 228.0
- Total Fat: 8.2 g
- Cholesterol: 50.4 mg
- Sodium: 312.6 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 1.0 g
- Protein: 4.0 g
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