Flourless Banana Yogurt Cake

35 mins
Serves 1
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Directions

  1. 1Let the bananas get good and ripe so they're naturally sweet.
  2. 2Let the bananas get good and ripe so they're naturally sweet.
  3. 3Let the bananas get good and ripe so they're naturally sweet.
  4. 4Preheat oven to 340°F (170°C).
  5. 5Preheat oven to 340°F (170°C).
  6. 6Preheat oven to 340°F (170°C).
  7. 7Line the pan with parchment paper (or lightly grease, then line for easy release).
  8. 8Line the pan with parchment paper (or lightly grease, then line for easy release).
  9. 9Line the pan with parchment paper (or lightly grease, then line for easy release).
  10. 10Peel bananas into a large bowl and mash until very smooth.
  11. 11Peel bananas into a large bowl and mash until very smooth.
  12. 12Peel bananas into a large bowl and mash until very smooth.
  13. 13Mix eggs into the banana mash until combined.
  14. 14Mix eggs into the banana mash until combined.
  15. 15Mix eggs into the banana mash until combined.
  16. 16Add thick yogurt and a tiny pinch of salt (optional).
  17. 17Add thick yogurt and a tiny pinch of salt (optional).
  18. 18Add thick yogurt and a tiny pinch of salt (optional).
  19. 19Fold gently until smooth and thick, with a slow-flowing batter.
  20. 20Fold gently until smooth and thick, with a slow-flowing batter.
  21. 21Fold gently until smooth and thick, with a slow-flowing batter.
  22. 22Gently fold in blueberries (be gentle so they don’t burst and stain the batter).
  23. 23Gently fold in blueberries (be gentle so they don’t burst and stain the batter).
  24. 24Gently fold in blueberries (be gentle so they don’t burst and stain the batter).
  25. 25Pour into the lined pan and tap lightly to release air bubbles.
  26. 26Pour into the lined pan and tap lightly to release air bubbles.
  27. 27Pour into the lined pan and tap lightly to release air bubbles.
  28. 28Into the oven it goes nice and slow.
  29. 29Into the oven it goes nice and slow.
  30. 30Into the oven it goes nice and slow.
  31. 31Bake at 340°F (170°C) for 25–35 minutes, depending on pan size.
  32. 32Bake at 340°F (170°C) for 25–35 minutes, depending on pan size.
  33. 33Bake at 340°F (170°C) for 25–35 minutes, depending on pan size.
  34. 34Cool for 15–30 minutes before slicing for the best texture.
  35. 35Cool for 15–30 minutes before slicing for the best texture.
  36. 36Cool for 15–30 minutes before slicing for the best texture.

Ingredients

  • 2 Ripe bananas
  • 2 Ripe bananas
  • 2 Ripe bananas
  • 2 Eggs
  • 2 Eggs
  • 2 Eggs
  • 150 g Plain thick yogurt
  • 150 g Plain thick yogurt
  • 150 g Plain thick yogurt
  • 1 small handful Blueberries
  • 1 small handful Blueberries
  • 1 small handful Blueberries
  • 1 tiny pinch Salt
  • 1 tiny pinch Salt
  • 1 tiny pinch Salt
  • 0.5 tsp Vanilla extract
  • 0.5 tsp Vanilla extract
  • 0.5 tsp Vanilla extract

Equipment

Ovenbaking panparchment paperforkspatula

Tips

  • Bananas must be very ripe — they carry all the sweetness
  • Use thick yogurt — thin yogurt makes the cake too soft
  • Don’t overmix — gentle mixing keeps it tender
  • Every oven is different — check at 25 minutes, then add 3–5 minutes if needed