Eggless Yogurt and Banana Cakes

I can suggest a recipe to make light and tasty egg-free yogurt and banana cakes. For an Italian touch, you could add a sprinkle of cinnamon or cocoa powder before serving, two ingredients that pair very well with both yogurt and banana. Here’s the recipe:

Ingredients

• 2 ripe bananas
• 200 g of Greek yogurt or another thick yogurt of your choice
• 100 g of oat flour or rice flour for a gluten-free version
• 50 g of brown sugar or another sweetener of your choice
• 1/2 teaspoon of baking soda
• 1 teaspoon of baking powder
• A pinch of salt
• 2 tablespoons of seed oil or coconut oil
• 1 teaspoon of vanilla extract (optional)
• Cinnamon or cocoa powder for garnishing (optional)

Preparation

1. Preheat the oven to 180 °C and prepare the muffin tins by lightly greasing them or using paper liners.
2. Mash the bananas with a fork until you get a smooth puree.
3. In a large bowl, mix the yogurt with the sugar, oil, and vanilla extract until you have a smooth mixture.
4. Add the banana puree to the yogurt mixture and mix well.
5. In another bowl, combine the flour, baking soda, baking powder, and a pinch of salt.
6. Fold the dry ingredients into the wet mixture, mixing gently to avoid deflating the mixture.
7. Distribute the batter into the muffin tins, filling them about 3/4 of the way.
8. Bake the cakes for about 20-25 minutes or until they pass the toothpick test (it should come out clean when inserted into the center of the cake).
9. Let the cakes cool on a wire rack before garnishing them with a sprinkle of cinnamon or cocoa powder if desired.

Curiosity

Yogurt, in addition to being a healthy substitute for eggs in many dessert recipes, brings a pleasant creaminess and a light tartness that balances the sweetness of the bananas. Moreover, its versatility makes it ideal to customize your desserts with different flavored varieties or with different textures, like the Greek yogurt which is particularly thick and creamy.