Whole Wheat Banana Yogurt Snack Cake
Prep time: 
Cook time: 
Total time: 
  • 1 cup white whole wheat flour
  • ½ cup graham flour
  • 2 Tbsp truvia baking sugar substitute (** original called for ⅓ cup sugar)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1¼ cup plain low-fat yogurt
  • 1½ mashed ripe bananas (** or other fruit)
  • ¼ cup olive oil
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  1. Preheat oven to 375°.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture.
  3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended.
  4. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.
  5. Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in the center comes out clean.
  6. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
  7. Top with peanut butter frosting (recipe below)
  8. Serve with greek yogurt as a topping.
Nutritional Data by %
% Protein: 12
% Carbs: 49
% Fat: 4
Nutrition Information
Serving size: ⅛ cake Calories: 202 Fat: 7.23 Carbohydrates: 25.23 Sugar: 8.49 Sodium: 24.49 Fiber: 2.79 Protein: 6.1
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/ww-banana-yogurt-cake/