Made banana cake the other day and adjusted my usual recipe by combining wholemeal flour with cake flour for grit and texture. In order to prevent dryness since wholemeal flour is coarse, I added yogurt so that the cake stays moist. I used to eat banana bread by warming it in the microwave for a minute, then serve it with a scoop of vanilla ice cream. A change of game this time and made salted caramel buttercream frosting instead. It is DIVINE!
Read on for both recipes.
Wholemeal Banana Yogurt Cake
60g dark brown sugar
100g plain yogurt
1/2 cup wholemeal flour
1/2 cup cake flour
1 tsp baking powder
1/3 tsp cinnamon powder
1/2 tsp vanilla extract
Whisk together butter and brown sugar, add in egg, then gently mix in yogurt. Mash the bananas in plastic freezer bag and add to the egg-yogurt mixture. Mix together with a rubber spatula. Sift the flours, baking powder, and cinnamon into the mixture. Add vanilla. Mix well with rubber spatula.
Butter all sides of baking pan, and line bottom with baking paper. Pour dough into the pan and bake for about 30-40 minutes in an oven preheated to 180°C (356 Fahrenheit) until an inserted toothpick or skewer into the center comes out clean. Frost with Salted Caramel Buttercream.
For the Salted Caramel Buttercream, I used Trader Joe’s Fleur de Sel Caramel Sauce. I’ve included the recipe to make your own caramel below. But if you have storebought caramel sauce, do what I did and mix with heavy cream, before folding it into the buttercream.
Salted Caramel Buttercream
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
12 tablespoons unsalted butter, at room temperature
1/2 teaspoon fine salt
1 cup powdered sugar
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.
I’m pleased with how my wholemeal banana yogurt cake turned out. My recipe above yields two mini ones using 5″ springform baking pans. There’s plenty of buttercream leftover though, but I guess that’s not a big problem as it keeps in the fridge and I can use it to frost another cake.
Pink Sharing Secrets Bunny Cupcake Stand from Alina Hayes Ceramics. I purchased this years ago and she doesn’t list this item on her Etsy store anymore… but I believe she accepts custom orders and you can show her this photo to order one of your own.