Bana-a-a-na cake with goat yogurt

My favorite yogurt-maple syrup combo featured here!

As I mentioned in an earlier dessert post, yogurt cakes are fantastic….a gift from French tradition. Try one soon, preferably with our Birchbark Farm goat yogurt:)

Here’s my latest favorite:


1 cup ripe bananas

2 bananas sliced

1/2 cup brown sugar

1/2 cup real maple syrup, plus a bit extra for brushing the cake layers

2 extra-large free range eggs

1/2 cup canola or olive oil

1/2 cup yogurt

1/2 teaspoon vanilla

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup walnuts (optional)

Cream Cheese icing

3 cups powdered sugar

4 tablespoons unsalted softened butter

4 ounces fromage blanc or very fresh softened goat cheese

1/2 teaspoon vanilla

How to:

Preheat oven to 350 degrees F. Butter or oil two 9-inch round cake pans. Mash banana in a large bowl. Beat in brown sugar and maple syrup until smooth. Add eggs, one at a time. Then stir in oil, yogurt and vanilla.

Combine dry ingredients and add half to the banana mixture. Beat in until just mixed. Add remainder of dry ingredients and combine. Pour into the prepared cake pans and bake for about 25 – 30 min. Remove from oven when the cake is golden brown and the top is springy. After 10 min, turn out onto a wire cooling rack. Wait to frost until completely cool.

Place frosting ingredients into a bowl and combine with an electric mixer until very smooth. To assemble, brush the cake with a little maple syrup on the first layer and cover with sliced bananas. Top with the second layer. Spread icing on the top and sides. Decorate with walnut pieces.

My brother-in-law is going to LOVE this cake:) And yes, you CAN eat this cake for breakfast!

Thanks again to Maggie Foard, whose fantastic book, “Goat Cheese,” was the source of this recipe, and to Banana for the lovely cake pic!


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