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About the Recipe: A flourless yogurt cake topped with fresh chopped strawberries can be sliced into small squares and served for breakfast or snacks. If you want to serve a fancy strawberry dessert, stack, or layer two squares, spreading whipped cream between the layers. Garnish the top with a dollop of whipped cream, a few banana, and strawberry slices.
- Preheat oven to 400 degrees F. Lightly spray or parchment line 10×15-inch baking pan.
- Place yogurt, eggs, banana chunks, and vanilla extract in food processor; process for about 1 minute until fluffy and light.
- Add maple syrup, oats, salt, baking powder, and baking soda; process for about 1 minute to combine ingredients. Scrape down batter.
- Pour batter into prepared baking pan evenly. Place strawberries over the top of batter.
- Bake in preheated 400-degree F. oven for about 20 minutes or light brown.
- Serve about 12 to 16 strawberry cake slices or top cake with a maple glaze for a sweeter dessert.
Maple Glaze
- In a medium saucepan, combine all ingredients except the vanilla extract. Cook over medium high heat; bring to a boil; cook stirring constantly for 2 minutes. Remove from heat; stir in remaining vanilla. Let cool.
- Prick holes into baked cake; drizzle and spread glaze over baked cake. Cool completely. Place cake in refrigerator until serving.For Serving:
Cut thin cake slices into 12 to 16 small squares for snack or breakfast serving, cut into 8 large squares for a fancy dessert.For Fancy Dessert: place one large cake square on dessert plate; spread a layer of whipped cream over the cake; top with another cake square; place a dollop of whipped cream into the center of cake. Arrange banana and strawberry slices on top of cake, garnish with whole pecans.Serves 4 desserts.
pdf for Copy of Recipe – Strawberry Banana Stack Cakes
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