Banana-Yogurt Cake

Banana-Yogurt Cake

A luxurious layered dessert featuring a light vanilla cake base, creamy banana-yoghurt filling studded with fresh bananas and coconut, all topped with chocolate ganache and whipped cream. This impressive cake combines multiple textures and flavors for a tropical-inspired treat that's perfect for special occasions.
Use ripe but firm bananas - overripe ones can become mushy.Ensure coconut milk is well-chilled for best cream separation.When making ganache, be careful not to overheat the chocolate.Keep whipping cream cold until ready to use for best results.

Instructions

  1. Place coconut milk cans in the refrigerator overnight to separate cream from water.

Cake Base Instructions

  1. Preheat oven to 180°C (350°F).
  2. Grease a 26cm springform pan and line the bottom with parchment paper.
  3. Prepare vegan egg replacer according to package instructions in a bowl.
  4. Add sugar, vanilla sugar, and oil to the egg replacer mixture. Mix well.
  5. In a separate bowl, combine flour, baking powder, baking soda, and salt.
  6. Add dry ingredients to wet ingredients and mix until just combined.
  7. Stir in the apple cider vinegar.
  8. Pour batter into prepared pan and bake for 20-25 minutes until a toothpick comes out clean.
  9. Cool completely on a wire rack.

Banana Cream Layer Instructions

  1. Return cooled cake to springform pan or adjustable cake ring.
  2. Slice bananas and arrange on cake base, leaving a 1.5cm border around the edges.
  3. Scoop out the coconut cream from chilled cans and place in a pot.
  4. Add yoghurt and sugar to the pot, heat gently until sugar dissolves.
  5. Transfer mixture to a blender, add silken tofu, and blend until smooth.
  6. Return to pot and prepare agar according to package instructions for cold creams.
  7. Mix agar into yoghurt mixture, then stir in shredded coconut.
  8. Pour over banana layer and refrigerate for 2 hours until set.

Decoration Instructions

  1. Scoop out 100g coconut cream and place in a microwave-safe bowl.
  2. Add chocolate and heat in 30-second intervals, stirring between each, until melted and smooth.
  3. Pour ganache over set filling and refrigerate for 1 hour.
  4. Once chocolate is set, sprinkle with shredded coconut.
  5. Whip cream until stiff peaks form.
  6. Transfer to a piping bag fitted with chosen nozzle and pipe decorative patterns.
  7. Refrigerate overnight before serving.
  8. Store in an airtight container in the refrigerator for up to 5 days.

Notes

  • Use ripe but firm bananas - overripe ones can become mushy.
  • Ensure coconut milk is well-chilled for best cream separation.
  • When making ganache, be careful not to overheat the chocolate.
  • Keep whipping cream cold until ready to use for best results.

Nutrition Facts

12 Servings per container
Serving Size 1 servings (300 g)
Amount per serving
Calories 350
% Daily Value
Total Fat 15 g
19%
Saturated Fat 10 g
50%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 40 g
15%
Dietary Fiber 5 g
20%
Total Sugars 25 g
50%
Protein 5 g
10%
Vitamin D 0 mcg
0%
Calcium 100 mg
8%
Iron 1 mg
6%
Potassium 400 mg
11%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically