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Sunday, January 31, 2010
As usual, I also had some bananas that were past their prime. I decided to take a new look at a recipe that I made before, but with a healthier spin.
Remember the OIKOS Organic Greek Yogurt Cake? It's a good cake. Quick to make and tasty.
This time I eliminated the vegetable oil and instead mashed together the banana and the skinned defrosted apple. It added the right amount of moisture and eliminated some fat. This new cake tastes even better and is more moist than the original.
I didn't have any honey whiskey, so I used 1 tablespoon of vanilla extract. I reduced the baking powder by 1/2 teaspoon and substituted 1/2 cup of whole wheat flour for the all-purpose flour.
Also, the last time that I was in the store, I didn't seen any OIKOS Organic Greek Yogurt, so I tried the Greek Gods honey flavored Greek yogurt. It's quite good too, but not as creamy as OIKOS.
For a comparison of Greek yogurts, check out this post on the blog Cooking with Amy.
Oh, and I reduced the amount of sugar by 1/4 cup to 3/4 of a cup. Hmmm. I made more changes to the original recipe than I thought. I guess I will write up this new recipe after all.
Apple Banana Yogurt Cake
1 cup honey flavored Greek Yogurt
1 ripe banana (mashed)
1 Braeburn apple (mashed)
3/4 cup sugar
1 T vanilla extract
pinch of sea salt
1 tsp. baking soda
1 tsp. baking powder
1 cup all-purpose flour
1/2 cup whole wheat flour
Oil and flour a round cake pan. Set oven to 350 degrees.
Combine ingredients in a medium bowl. Pour the batter into the prepared pan and bake for about 35 minutes. Enjoy this cake with a nice cup of coffee or tea. Yum!
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