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Recipe: Banana Yogurt Cake with Banana Frosting (food processor)

Desserts - Cakes
BANANA YOGURT CAKE

1/2 cup butter or margarine, cut in chunks
1 1/2 cups sugar*
2 eggs (or 1 egg plus 2 egg whites)
1 tsp. vanilla extract
2 large ripe bananas
1 tsp. baking soda
3/4 cup yogurt**
2 cups flour (part whole wheat may be used)
1 tsp. baking powder
Banana Frosting (optional, recipe follows)

Preheat oven to 350 degrees F.

Steel Blade: Process butter or margarine, sugar, eggs and vanilla extract for 2 minutes, scraping down bowl once or twice. Do not insert pusher in feed tube. While machine is running, drop chunks of banana through feed tube. Process until blended.

Meanwhile, dissolve baking soda in yogurt in 2-cup glass measuring cup. Let stand 1 to 2 minutes, until nearly double in volume. Add to batter and process for 3 seconds. Add flour and baking powder. Process with 3 or 4 quick on / off pulses, just until flour mixture disappears. Do not overprocess. Spread batter evenly in sprayed 9-inch square baking pan.

Bake for 50 minutes, until cake tests done. Cool 10 minutes before removing from pan.

If desired, frost with Banana Frosting (recipe follows) or Chocolate Frosting when completely cool.

Freezes well.

*Sugar may be reduced to 1 1/4 cups, but cake will be lighter in color.

**Sour cream can be used instead of yogurt.

VARIATIONS:

FOR A PAREVE/NON-DAIRY VARIATION:
Substitute orange juice for yogurt. Do not dissolve baking soda in juice. Decrease baking soda to 1/2 tsp., increase baking powder to 2 tsp. and add to batter along with flour.

FOR CHOCOLATE-FLAKED CAKE:
Cut 1 or 2 squares of semi-sweet chocolate in half. Process of steel blade until finely ground, 25 to 30 seconds. Remove from bowl. Prepare batter as directed, adding chocolate along with dry ingredients.

BANANA FROSTING
(for a 9-inch square cake)

2 Tbsp. butter or margarine
1 (2-inch) piece of banana (about 2 Tbsp.)
Pinch salt
1/2 tsp. lemon juice
1 1/4 cups confectioner's sugar (approximately)

Steel Blade: Process butter or margarine with banana for several seconds, until blended. Add remaining ingredients and process until smooth. Add a little extra confectioner's sugar if frosting is too loose.

Makes 1 (9-inch) square cake
Source: The Food Processor Bible by Norene Gilletz
MsgID: 1112203
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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