Bursting with fresh berry flavor, this easy cake is so tender from a base of yogurt and ripe banana. It’s the most delicious breakfast (or snack—or dessert).
1
– Whole milk plain yogurt – Banana – Maple syrup – Butter – Eggs – Vanilla extract
– All-purpose flour – Baking powder and soda – Blueberries
2
In a large bowl, stir together the yogurt, banana, maple syrup, eggs, butter, and vanilla. Preheat the oven to 375 degrees F.
3
Add the flour, baking powder, baking soda, and salt. Coat a 9-inch baking pan (metal is best) with nonstick spray. (I also line with parchment paper so it's easy to lift out)
4
Gently stir the yogurt mixture into the flour mixture being careful not to over mix. Pour batter into the prepared pan.
5
Sprinkle the berries on top. You can use one type of berries or a mix of berries, like I did here.
6
Bake for 24-28 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
7
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge.
You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months.