Banana Maple Yogurt Bread
A few weeks ago I found a recipe of a yogurt cake on one of my favorite culinary websites - Chocolate & Zucchini. I tried it and the texture of the cake was just perfect but the taste seemed too bland to me. I played with the ingredients for a while, adding different spices until I ended up with this sweet bread recipe. You can also bake it as a cake - in a round 10-inch pan (the baking time will be approximately the same) and substitute bananas with one large apple of a variety that holds its shape when cooked .
Ingredients: 240 ml (1 cup) plain yogurt 1 cup brown sugar 1 Tbs regular sugar 2 teaspoons cinnamon sugar 3 Tbs maple syrup 3 large bananas |
2 eggs 80 ml (1/3 cup) vegetable oil 2 cups flour 2 teaspoons baking powder
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Preheat the oven to 180° C (360° F). Set aside 3 rounded tablespoons of brown sugar and 1 tablespoon of regular sugar for topping.
In a medium mixing bowl, whisk together yogurt, remaining brown sugar, eggs, and oil. In another mixing bowl, combine flour, baking powder, cinnamon sugar, nutmeg and salt. Peel bananas and slice them thinly. Add the flour mixture to the yogurt mixture and whisk it in quickly, until just combined. Add a few slices of banana, mix very lightly. Don't worry about lumps and do not overmix.
Pour the batter into a lightly greased pan, arrange the banana slices on top and sprinkle with the mixture of brown and regular sugar.
Bake for 40 minutes, until the top is golden and a cake tester inserted in the center comes out clean. If you feel the banana slices might be browning too quickly, cover with a piece of parchment paper. Let cool on a rack and serve, warm or at room temperature. |  |
