Maple Banana Cake with Yogurt Frosting: A Delicate Treat

This recipe yields a delicious, yet structurally fragile, maple banana cake perfect for small celebrations or immediate enjoyment. While initially considered for a “smash cake” style presentation, the cake’s delicate nature requires careful handling. The flavor profile balances sweetness from ripe bananas with the tang of a Greek yogurt frosting, though keeping it fresh requires attention to temperature.

Understanding the Recipe’s Nuances

The recipe is designed to be adaptable. Maple syrup provides a natural sweetness, but refined sugar can create a sturdier, easier-to-frost cake. Greek yogurt offers a light, tangy frosting, but its instability at room temperature means it must be served shortly after assembly or replaced with a more stable cream cheese-based alternative.

The original author is upfront about the cake’s fragility, which is a key consideration. This isn’t a recipe for elaborate decorations or extended display. It’s a fresh-baked treat best enjoyed soon after preparation.

Ingredients & Adaptations

The recipe calls for:

• Cake:
  • ½ cup maple syrup
  • ¾ cup mashed, overripe bananas (about one medium)
  • ⅓ cup warmed coconut oil
  • 1 tsp vanilla extract
  • 2 room-temperature eggs
  • 1 ¼ cup all-purpose flour (or cake flour for a lighter texture)
  • ¾ cup quick-cooking oats (or pulsed old-fashioned oats)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • Pinch of sea salt
• Frosting:
  • 2 Tbsp room-temperature butter
  • 2 Tbsp room-temperature cream cheese
  • 6 oz full-fat Greek yogurt
  • 1 cup powdered sugar (maple flavored optional)
  • Dash of vanilla extract

Substitutions:

• Egg-free: Use a flax egg (1 Tbsp flaxmeal + water)
• Gluten-free: Substitute GF 1:1 flour for whole wheat pastry flour
• Banana alternative: Canned pumpkin can be used in a pinch.

Instructions: Baking & Frosting

1. Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan (or three 6-8 inch rounds for thicker layers) with parchment paper.
2. Combine Wet Ingredients: In a large bowl, mix maple syrup, mashed bananas, coconut oil, vanilla, and eggs until well combined.
3. Add Dry Ingredients: Gradually add flour, oats, baking powder, baking soda, cinnamon, and salt. Mix until just combined. Do not overmix.
4. Bake: Pour batter into prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
5. Make Frosting: In a mixer, beat butter and cream cheese until smooth. Add Greek yogurt, powdered sugar, and vanilla. Mix until combined.
6. Frost & Serve: Frost the cooled cake immediately. The Greek yogurt frosting is best served cold and does not hold well at room temperature. For a more stable frosting, use a higher powdered sugar ratio or substitute with a cream cheese-based frosting.

This cake is delicious, but its delicate nature means it’s best enjoyed fresh. Expect a moist, flavorful treat that requires gentle handling.

The key to success is understanding that this isn’t a cake for perfectionists. It’s a recipe for a simple, enjoyable dessert that prioritizes flavor over flawless presentation.