When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Banana and Strawberry Yogurt Cake Recipe

Banana and Strawberry Yogurt
Whole Wheat Cake Recipe

Undoubtedly the most delicious Banana Wheat Cake you will ever taste. The combination of banana with strawberry yogurt turns an ordinary cake into a splash of culinary flavor.

An unbelievable banana whole wheat cake recipe, creamy white, green pottery plate

3/4 cup Butter
1 1/2 cups Sugar
2 Eggs
2 large Mashed ripe bananas
2 cups Whole Wheat Pastry flour, sifted
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
8 ounces Strawberry flavored yogurt
1/2 cup Pecans, chopped
1 tsp Vanilla extract
1 cup Flaked coconut

Banana Flavored Syrup

2/3 cup Water
2/3 cup Sugar
1/2 cup Crème de banana

Creamy Nut Filling

1/2 cup Sugar
2 Tb Flour
1/4 tsp Salt
1/2 cup Milk
2 Tb Butter
1/2 cup Pecans chopped
1 tsp Vanilla extract

White Snow Frosting

1/4 cup Cream Cheese
1/4 cup Butter
1 Egg white
1/2 tsp Coconut extract
1/2 tsp Vanilla extract
2 cups Confectioners' sugar

Oven Temp ~ 350°
Baking Time ~ 30 –
Pan Type ~ two 9 inch round cake pans

Banana Whole Wheat Cake Directions

Preheat your oven. Grease and flour your pans.

Cream together the butter and sugar in a large mixing bowl at medium speed of an electric mixer. Add eggs one at a time, beating well after each addition. Add in the mashed banana, beat well.

Combine the whole wheat flour, baking powder, soda and salt in a medium bowl. Add flour mixture to cream mixture alternately with yogurt, beginning and ending with flour mixture. Mix after each addition. Stir in pecans and vanilla.

Pour banana whole wheat cake batter into prepared pans. Sprinkle 1/2 cup coconut evenly over batter in each cake pan. Bake at suggested temperature until tested done with a toothpick or cake tester.
Let cake layers cool in pans for 10 minutes. Carefully remove banana whole wheat cake layers from pans and let cool completely on wire racks.

Place both cake layers coconut side down on serving plates. Brush tops with Banana Flavored Syrup. Spread the Creamy Nut Filling on the top of one layer. Place the second layer coconut side up, on top of the Creamy Nut Filling. Spread White Snow Frosting on sides and 1" around top edge of the banana strawberry whole wheat cake, leaving center unfrosted.

Banana Flavored Syrup:

Combine water and sugar in a saucepan, bring to a boil and let simmer until sugar dissolves. Cool and add crème de banana.

Creamy Nut Filling:

Combine the sugar, flour, salt, milk and butter in a small
saucepan. Cook over medium heat stirring constantly, until mixture is thick and creamy.

Remove saucepan from heat, stir in chopped pecans and vanilla.
Cool completely.

White Snow Frosting:

Combine the cream cheese, butter, egg white and extracts in a medium mixing bowl. Beat at medium speed of an electric mixer until blended.

Gradually add sifted sugar to cream mixture, beating at medium speed until frosting reaches proper spreading consistency.
16 Servings
Nutrition facts:
Serving Size 189 g
Calories 468
Calories from Fat 196
Total Fat 21.8g 34%
Saturated Fat 11.2g 56%
Cholesterol 59mg 20%
Sodium 307mg 13%
Total Carbohydrates 66.4g 22%
Dietary Fiber 3.1g 12%
Sugars 51.2g
Protein 4.1g
Vitamin A 10% • Vitamin C 3% • Calcium 3% • Iron 8%

E-mail This Banana Strawberry Yogurt
Whole Wheat Cake Recipe to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!