Banana Yogurt Recipes

BANANA YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Stir sugar and melted butter together in a large bowl. Add eggs and vanilla extract; mix well. Mix in banana yogurt.
• Combine flour, baking soda, and salt in a separate bowl. Stir into the butter mixture until smooth. Fold in bananas, white chocolate chips, and walnuts. Spread evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

BEST BANANA YOGURT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
• Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt.
• Pour batter into the prepared loaf pan.
• Mix 3 tablespoons sugar and cloves together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

BANANA YOGURT MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.
• Add contents of wet mixture to dry ingredients and mix- do not over mix.
• Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.
• Bake at 400 degrees for 20-25 minutes or until golden.

BANANA-YOGURT SMOOTHIE

Steps:

• Place the flaxseeds in a blender and puree for 30 seconds until they are coarsely ground.
• Add the banana, yogurt, honey, and ice cubes and puree until smooth and thick. Serve immediately.

FROZEN BANANA YOGURT

Steps:

• Whizz the flesh from the bananas, yogurt and condensed milk together in a food processor or blender until smooth. Scrape into an ice cream container or loaf tin, or divide between individual pots.
• Crush up the banana chips, if using, by tipping them into a food bag and bashing with the end of a rolling pin - like you would biscuits for a cheesecake base. Swirl through the frozen yogurt mix, then cover the container or containers well with cling film and freeze overnight until solid. Will keep for 3 months in the freezer.

BANANA YOGURT CAKE

Steps:

• In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside.
• In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.
• In a small mixer bowl, beat egg whites until soft peaks form.
• Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
• Stir yogurt-banana mixture into flour mixture until moistened.
• Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
• Preheat oven to 350°F.
• Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
• Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Cool cake in the pan on a wire rack for 10 minutes.
• Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight.
• For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
• Drizzle chocolate over cake in a Lacy design.
• Let stand about 30 minutes, until set.
• Serve with raspberries.

BANANA YOGURT POTS

Steps:

• Dollop about 1 tbsp yogurt into the bottom of 4 small glasses. Add a layer of banana, then some more yogurt. Repeat the layers until the glasses are full. Scatter over the sugar and nuts, then leave in fridge for 20 mins until sugar has dissolved.