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Strawberry Banana Yogurt Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

1/2  pound  Butter, softened
1  cup  Sugar
2  large  Eggs
1  cup  Mashed banana
1 3/4  cups  All-purpose flour
1/4  teaspoon  Salt
1  teaspoon  Baking soda
1  cup  Strawberry-banana yogurt
1  teaspoon  Vanilla
    -----SIMPLE SYRUP-----
1/3  cup  Sugar
1/3  cup  Water
4  tablespoons  Creme de banana
    -----CUSTARD FILLING-----
5    Egg yolks
1/2  cup  Sugar
1  teaspoon  Vanilla
2  cups  Milk
6  tablespoons  Flour
10  each  Strawberries, sliced
    -----BANANA FROSTING-----
12  ounces  Cream cheese, softened
1/3  cup  Mashed banana
1  cup  Powdered sugar

Preheat oven to 350 degrees. Grease bottom and sides of two 9" round cake pans; dust with flour and shake out excess. Set aside. Cake: Beat together butter and sugar in a large mixing bowl with electric mixer on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add 1 cup mashed banana to batter, mixing until incorporated. Stir together the flour, salt and baking soda in a small bowl. With mixer on low speed alternately mix flour in fourths and strawberry-banana yogurt into batter, beginning and ending with flour. Add vanilla and beat 1 minute on medium speed. Divide batter equally between prepared pans. Place the pans in the center of the 350 degree oven for 30 to 35 minutes or until the tops are golden and spring back when lightly pressed with finger tips. Remove to wire racks and cool in pans for 10 minutes, then invert cakes onto racks and cool completely. Simple Syrup: Combine sugar and water in a heavy small sauce pan. Bring to a boil over moderate heat, stirring until sugar is dissolved. Remove from the heat and cool to room temperature. Stir in creme de banana. Brush on cooled cakes. Custard Filling: Beat egg yolks with 1/4c of the sugar until fluffy and pale in color. Stir in vanilla and 1/2c of the milk. Sift flour and add to the egg mixture. Blend all ingredients thoroughly. In a deep saucepan, bring the remaining 1-1/2c of milk and the remaining 1/2c of sugar to a boil. Remove from heat and gradually pour the hot liquid in a slow stream into the yolk mixture while beating rapidly. Blend well. Quickly return all ingredients to the saucepan and boil; for approximately 2 minutes or until thick. Stir constantly and rapidly with a wire whip to avoid scorching. Remove from heat and pour into a bowl or dish. Spread on the top of the bottom layer of the cake. Place sliced strawberries evenly on the custard filling. Banana Frosting: Beat cream cheese in small bowl with electric mixer on medium speed until smooth. Mix in mashed banana. Scrape sides of bowl and slowly beat in sugar until mixture is light and creamy, about 1 minute. Spread on cake.

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