Banana Yogurt Cake

I haven’t had a lot of cravings this pregnancy, which I attribute to loving pretty much any kind of food that’s put in front of me. The only thing I haven’t been able to eat is really spicy food (which, sadly, I love to eat) because this second time around? Heartburn has been real. The first time it happened I thought I was dying – I had never felt heartburn before! So my heart (and all its current burning) goes out to all of y’all who suffer through it often.

 

NOT. FUN.

 

But besides the fact that I can’t eat a lot of great Mexican food, I’ve been able to enjoy most things and haven’t had anything in particular that stood out for more than a day or two as a craving…until last night.

You guys, I somehow got an intense craving for strawberry ice cream and I could NOT stop thinking about the stuff. I wish I could be all, “Yeah, I blended frozen strawberries and frozen bananas and added all the healthy fats and voila! Ice cream!” … But I totally just hightailed it to the store and bought a half gallon of the good stuff. I figure since I have only one more week left in this pregnancy I should milk things like strawberry ice cream cravings for all they’re worth, amen?

 

The funny thing is that I usually don’t like strawberry ice cream. Not that I’d say no if it was the only flavor option, but I like pretty much any other flavor over strawberry. This baby be crazy.

 

OH! So I made this banana cake the other day and y’all, it is SO stinking good. It has the texture of a pound cake without all the fat (although I wouldn’t kick a slice of buttery pound cake out of bed either). It’s more tender than a banana bread, and I think it’s fair to call it health food since there’s fruit and Greek yogurt in it. That basically makes it a superfood, right?

 

Right.

 

I’m loving that I can make this year-round, but especially happy to make it a lot this summer to go with all the great fruit that’s about to come in. Strawberries, fresh picked blueberries, peaches (OMG PEACHES). Grilled with a big dollop of cream. Or just plain – because we can have superfood snacks as long as they’re plain. One thing remains: make it. You’ll love it.

 

Enjoy!

BANANA YOGURT CAKE

Serves 8

Ingredients:

• 2 medium very ripe bananas, mashed (about 1/2 cup)
• 2/3 cup granulated sugar
• 3/4 cup Greek yogurt (I like to have a little fat for tenderness, but nonfat works too)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions:

1. Preheat oven to 350.
2. Spray a 9- x 5-inch cake pan with nonstick spray (or grease with butter) and set aside.
3. In a large bowl whisk together the banana, sugar, yogurt, eggs and vanilla until smooth and creamy.
4. Sift in the flour, baking powder and salt and gently fold until just combined.
5. Pour the batter into the prepared pan.
6. Bake at 350 for 45-50 minutes, until a toothpick inserted comes out clean.
7. Let cool completely before slicing.