Banana Cake, Moist and Healthier Version

It has been almost 3 months since I last baked a banana cake. The ripe bananas stored in the freezer have piled up. Hence, on Monday night when I wanted to bake something for our morning breakfast, I instantly picked my favorite banana cake recipe. But this time round, I decided to modify it for a lighter and healthier breakfast cake.

And, here is my modified recipe for Low fat Yogurt-Banana Cake:


Ingredients:

> 2 ripe bananas, mashed
> 110g unsalted butter [instead of 150g]
> 140g castor sugar [instead of 230g]
> 50g ground hazelnuts
> 2 eggs, lightly beaten
> 175g plain flour
> 1/2 tsp salt [instead of 1 tsp]
> 1 tsp baking soda
> 1 tsp baking powder
> 200g low fat (99% fat-free) plain yogurt [instead of 133g, to make up for the reduced butter]


Baking Steps:

1. Grease an 18 by 7 by 8 cm deep loaf tin and line with baking paper.

2. Sift together flour, baking powder, baking soda and salt. Set aside.
3. Preheat oven to 170 degree C.
4. Cream butter and sugar till light and fluffy.
5. Add in ground almonds and followed by eggs. Mix well.
6. Add in flour mixture and mix well together.
7. Mix in the yogurt and finally add in the mashed bananas. Lightly mix to combine (I used hand-held mixer to mix at low speed after addition of each ingredient).
8. Pour the batter into the baking tin and bake for 30 minutes.

9. Cover the cake loosely with a piece of aluminum foil and continue to bake for another 20 minutes or until a knife inserted into the centre of the cake came out clean.
10. Remove from the oven, leave the cake in the tin for 5 minutes then invert it on a wire rack to cool.

The cake turned out moister than my original version though it took about 10 minutes longer to bake, probably attributed by the higher quantity of yogurt used in this modified healthier version. Thumbs up!