Ingredients:

  • 2 Large Ripe Bananas (approx. 225g)
  • 0.5 cup (125g) Unsweetened Applesauce
  • 1 Large Egg
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1.5 cups (190g) White Whole Wheat Flour
  • 1 tsp Baking Soda
  • 0.5 tsp Cinnamon
  • 2 cups (450g) Full-Fat Greek Yogurt
  • 2 tbsp (30ml) Grade A Maple Syrup
  • 0.5 cup (15g) Freeze-Dried Raspberries

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease your 4 inch cake pans and line the bottoms with parchment paper for a clean release.
  2. In a large mixing bowl, mash the ripe bananas until completely smooth. Whisk in the unsweetened applesauce, egg, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the white whole wheat flour, baking soda, and cinnamon.
  4. Gently fold the dry ingredients into the wet banana mixture using a spatula. Stir until just combined; do not overmix, as this ensures the cake remains soft and smashable.
  5. Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  6. While the cakes cool, prepare the frosting: grind the freeze-dried fruit into a fine powder. Whip the thick Greek yogurt with maple syrup and the fruit powder using a hand mixer until light and aerated.
  7. Stack the cooled cake layers, applying a generous amount of yogurt frosting between each layer and across the exterior of the cake.