Ingredients:
- 2 very large overripe bananas, mashed
- 1/4 cup unsweetened applesauce
- 1 large egg
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 cup flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
Instructions:
- Preheat and Prep: Set your oven to 175°C (350°F). Grease your two 4 inch pans thoroughly with coconut oil and place a circle of parchment paper at the bottom. Note: This double protection ensures a clean release.
- Liquify the Fruit: In a large bowl, mash the two large bananas until they reach a liquid consistency. Continue whisking until no lumps remain.
- Create the Emulsion: Whisk in the 1/4 cup applesauce, the egg, the 3 tbsp melted oil, and the 1 tsp vanilla. Whisk vigorously until the mixture is cohesive and slightly bubbly.
- Sift the Dry Elements: In a separate bowl, whisk together the 1 cup flour, 1 tsp baking soda, and 1/2 tsp cinnamon. Note: Sifting ensures the leavening agent is evenly distributed.
- The Muffin Method: Gently fold the dry ingredients into the wet mixture using a spatula. Stop mixing the moment the last white streak of flour disappears. Overmixing leads to a rubbery cake.
- Divide and Level: Divide the batter evenly between the two pans. Tap them gently on the counter to release any large air bubbles.
- The Golden Bake: Place in the center of the oven and bake for 25 minutes. Bake until a toothpick inserted in the center comes out clean and the edges pull away slightly.
- Cooling Protocol: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely. Wait until they are stone cold before frosting or the yogurt will melt.
- Whip the Frosting: Whisk the strained Greek yogurt with vanilla and maple syrup until smooth and thick.
- Construct the Smash: Place one layer down, add a thick dollop of frosting, top with the second layer, and cover the top and sides.