Healthy Gluten-Free Strawberry Banana “Cake”

I had a strawberry yogurt incident the other day.  When I thought my strawberry-obsessed daughter would like strawberry yogurt, I was very, very wrong.  This left me with a half dozen containers of strawberry yogurt to use up.  Having finished the holidays, I am “over” all the flavors of pumpkin, gingerbread, and even apple.  I made a pretty yummy healthy cornbread for Christmas that used plain yogurt, so I decided to modify the recipe a bit to make a strawberry banana cake.  Gluten-free, and healthy too, so it is definitely a win-win.  The banana flavor comes in when you use mashed banana to substitute some of the eggs in the recipe.  The result was a pretty (and yummy smelling) cake.  Now, a warning, this does not come out light and fluffy like a pretty yellow butter cake.  This cake is moist and smells wonderful, but it does not have a sugary/buttery taste to it.  It works well for mornings and afternoon snacks, if you are looking for something not too bad for you.

The yogurt I had too much of was strawberry, but you can modify this recipe for any kind of yogurt you have – blueberry, vanilla, strawberry-banana, lemon, etc.  If you use plain yogurt, I would probably add berries, or a hefty pour of vanilla extract to flavor the cake a bit.

I needed 2 cups of strawberry yogurt, and for me that equaled about 4 containers of 6-oz strawberry yogurt.

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The yogurt stayed in its own bowl, while I got together the dry ingredients in a second bowl.  For dry ingredients, I combined gluten-free flour, gluten-free whole rolled oats, white sugar, baking soda, and salt.

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When it was time for the wet ingredients, I added them straight to the same bowl as the strawberry yogurt.  The first step is to mash the bananas that make this a strawberry-banana cake (and the bananas replaced some of the eggs in the recipe).  I mashed two small bananas, which equaled 1/2 of a cup of mashed banana.  You need about 1/4 cup of mashed banana per egg as a substitute.  I mash mine on a plate to make sure I get all of the chunks of banana worked out.

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I added the mashed bananas to the yogurt, as well as 2 eggs and 2 tablespoons of vegetable oil.  That is all the fat you will see in this recipe (depending on the type of yogurt you use of course.)

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Once my wet ingredients were stirred together, I poured them into the dry ingredients.  Look how pretty this batter is, with the chunks of strawberries and banana:

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Next, I sprayed a 9×13 cake pan with cooking spray and smoothed the batter out.

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This baked really quickly for me as I have a very hot oven, and was browned nicely at 15 minutes with a toothpick in the center coming out clean.

Once cooled, you can cut this cake in as small or large portions as you would like.  I cut mine into 15 large squares, but you can make this stretch way more than that if you would like to.  I had some fresh strawberries in the fridge, so I added a few to my plate and it was a great afternoon snack.

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Healthy Gluten-Free Strawberry Banana Cake

  • Servings: 15 generous pieces
  • Difficulty: easy
  • Print

• 2 ½ cups of gluten-free flour
• 1 ½ cups of gluten-free whole rolled oats
• ½ cup of white sugar
• 2 teaspoons of baking soda
• 1 ¼ teaspoons of salt
• 2 cups of strawberry yogurt (mine was about 4, 6 oz. containers)
• 2 eggs
• 2 small mashed bananas (enough to equal ½ cup of mashed banana)
• 2 Tablespoons of vegetable oil
Directions: Preheat oven to 400 degrees. Combine gluten-free flour, gluten-free oats, sugar, baking soda, and salt in one large bowl. In a second bowl, combine the strawberry yogurt, eggs, mashed banana and oil. Pour the wet ingredients into the dry ingredients and mix well. Spray with cooking spray, a 9×13 metal pan. Add the batter to the pan and smooth out evenly. Bake for 15-20 minutes at 400 degrees or until a toothpick inserted into the middle of the cake comes out clean. Cool in pan before slicing.
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