Yogurt and Banana Plumcake

Here’s how you can make a delicious Yogurt and Banana Plumcake with an Italian twist, perhaps using a creamy yogurt like Greek yogurt to enrich the taste.

Ingredients

• 200 g of all-purpose flour
• 2 ripe bananas
• 125 g of Greek yogurt
• 100 g of brown sugar
• 50 g of melted butter
• 2 eggs
• 1 packet of baking powder
• 1 pinch of salt
• Grated zest of 1 lemon (organic if possible)
• 1 teaspoon of vanilla extract (optional)

Preparation

1. Preheat the oven to 180 °C and prepare a plumcake mold by greasing it with some butter and dusting it lightly with flour.
2. In a large bowl, mash the bananas with a fork until you have a puree.
3. Add the yogurt, melted butter, sugar, eggs, lemon zest, and vanilla extract to the banana puree and mix well until you have a smooth mixture.
4. In another bowl, combine the flour, baking powder, and a pinch of salt.
5. Add the dry ingredients to the banana mixture and gently mix everything until smooth and without lumps.
6. Pour the batter into the plumcake mold and level it with a spatula.
7. Bake the plumcake for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
8. Once baked, let the plumcake cool in the mold for a few minutes, then transfer it to a wire rack to cool completely.

Interesting Facts

The plumcake, despite its name which may be misleading, does not have Italian origins but British ones. In Italy, it has found a second home and is often enriched with typical local ingredients, such as the use of Greek yogurt which gives a softer and moister consistency to the cake. The combination with banana makes this sweet excellent for breakfast or an energetic snack.