Ingredients:

  • 125g whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 200g ripe bananas, thoroughly mashed
  • 60ml unsweetened applesauce
  • 1 large egg, room temperature
  • 45ml melted coconut oil
  • 1 tsp pure vanilla extract
  • 225g full-fat Greek yogurt, strained
  • 30ml pure maple syrup
  • 1/2 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 180°C. Grease two 10cm cake pans with a little coconut oil.
  2. Whisk 125g whole wheat pastry flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp cinnamon in a medium bowl.
  3. Mash 200g ripe bananas in a separate bowl until no large lumps remain.
  4. Mix 60ml applesauce, 1 egg, 45ml melted coconut oil, and 1 tsp vanilla extract into the bananas.
  5. Fold the dry ingredients into the wet mixture using a spatula. Stop as soon as the last streak of flour disappears to keep the cake tender.
  6. Divide the batter evenly between the two pans.
  7. Bake for 25 minutes until a toothpick comes out clean and the edges pull away.
  8. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
  9. Whisk 225g strained Greek yogurt, 30ml maple syrup, and 1/2 tsp vanilla bean paste until silky and thick.
  10. Frost the cooled cakes and stack them carefully.