{"id":222,"date":"2021-07-02T21:37:10","date_gmt":"2021-07-02T21:37:10","guid":{"rendered":"https:\/\/crafxzen.com\/blog\/?p=222"},"modified":"2021-07-05T16:35:20","modified_gmt":"2021-07-05T16:35:20","slug":"super-moist-banana-cake","status":"publish","type":"post","link":"https:\/\/crafxzen.com\/blog\/super-moist-banana-cake\/","title":{"rendered":"Super Moist Banana Cake"},"content":{"rendered":"
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For my oldest’s birthday last week, I made a banana cake. Found a recipe at Allrecipes.com<\/a> and tweaked it a bit.<\/p>\n

Here’s what I came up with:<\/p>\n

2 1\/2 cups all-purpose unbleached flour
1 tablespoon baking soda
1\/2 tsp cinnamon
1 pinch salt
1\/4 cup unsalted butter
1\/4 cup + 2\/3 cup plain low fat yogurt
1\/2 cup granulated sugar
1\/2 cup light brown sugar
1 tsp vanilla
2 eggs
4 ripe bananas, mashed<\/p>\n

Preheat oven to 350 degrees F. Spray a 9 x 13 pan with non-stick cooking spray. In a small bowl, combine flour, baking soda, cinnamon and salt; set aside.
In a large bowl, cream butter, 1\/4 cup yogurt, granulated sugar, brown sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the 2\/3 cup yogurt to the creamed mixture. Pour batter into the prepared pan.
Bake in the preheated oven for 30 minutes. Remove from oven and cool.
Top with whipped cream or try this cream cheese frosting I previously posted<\/a>.<\/p>\n

TIP: Make half a batch and bake for 30 minutes in a round 8 inch pan. You can also make this gluten free by switching out the all purpose flour for your favorite gluten free flour.<\/p>\n

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\nMore Cake Recipes<\/a><\/p>\n

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