Peanut-Banana Frozen Yogurt Cake

This adult ice cream cake is sweet and salty. Freeze-dried banana slices, which can be ground into powder, give the yogurt cake its unique flavor. Learn about Kristen Hartke's baking passion.


1/2 cup freeze-dried banana slices 1 cup all-purpose flour 1 cup white whole-wheat flour 1-1/2 tsp baking powder 1/2 teaspoon baking soda

3/4 tsp salt ¾ cup water 1/2 cup canola oil 2/3 cup granulated sugar 1-1/2 tbsp cider vinegar

Two teaspoons vanilla Banana Whip Frozen 3 huge ripe bananas, sliced into 2-inch chunks and frozen for 2 hours 1/4 tsp vanilla 1 teaspoon honey, 2 tablespoons divided

1 pint low-fat vanilla frozen yogurt 5 ounces broken white chocolate ⅓ cup plain low-fat yogurt ⅓ cup creamy natural peanut butter Salted peanuts chopped for garnish

Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan. Line the bottom with parchment paper and spray with cooking spray.

Prepare cake: To powder freeze-dried banana, process in food processor. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt in a medium bowl. Mix in banana powder.

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