This post is in partnership with Stonyfield and Barlean's. As always, all opinions
are 100% my own. Thank you for supporting brands that make Me and My Pink
So I was at my parents house the other day and my mom had four very ripe bananas
sitting on her kitchen counter. I said "do you have plans for those bananas?" She
said "no, I'll probably just give them to the cows." Sorry cows, but those bananas
came home with me :)
Thanks to mom, my recipe today is for a banana yogurt snack cake. You could totally
turn this recipe banana bread if you like, but I decided on a snack cake because one,
it bakes faster in a square baking dish and two, cake sounds better than bread :)
This month Stonyfield partnered with another amazing company and I was able to try
some new products. Now grated I do use coconut oil, flax, chia and coconut often, but
Barlean's is a brand that is new to me and I'm really impressed with their quality!
Barlean's coconut oil is certified organic, sustainably sourced, certified kosher,
non-GMO and gluten-free and it tastes so much better than the brand I have been using.
I am in love with their flax-chia-coconut blend and used it in this recipe. I love it on
my yogurt and in smoothies too!
The flax-chia-coconut blend provides a little crunchy texture to the snack cake that I
think you will enjoy. My snack cake is definitely healthier than a traditional snack cake
with a sugary frosting. It's made with whole wheat flour, flax seed, coconut oil, yogurt
and of course, bananas. Top it with a dab of yogurt and fresh fruit for a quick breakfast
or vanilla frozen yogurt for dessert. Yum!
Banana Yogurt Snack Cake
1 1/2 C whole wheat flour (I use Bob's Red Mill)
2 T Barlean's Forti-Flax ground flax seed
1/3 C brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1 C Stonyfield Greek yogurt (plain or vanilla)
3 ripe bananas (about 1 cup mashed)
1 large egg
1/4 C Barlean's coconut oil, melted
1 tsp. vanilla extract
1 T Barlean's Flax Chia Coconut
Preheat oven to 375 degrees. Spray a 9-inch square baking dish with
In a large mixing bowl, whisk together flour, flax seed, brown sugar,
baking power, baking soda, cinnamon and salt. In a separate bowl,
whisk together the yogurt, mashed bananas, egg, oil and vanilla.
Add wet ingredients to the dry, mixing just until combined.
Pour batter into the prepared baking dish. Sprinkle flax, chia, coconut
over the batter. Bake for 25-30 minutes or until a toothpick inserted in
the center comes out clean.
Cool on a wire rack. Cut into squares and serve.