If you have looked at the yogurt section of your dairy case lately, you know that Greek yogurt is huge! Makes sense though, because it is rich, creamy, is available in nonfat, and is quite versatile. Top a baked potato, or use in lieu of sour cream in baking as we did here with our Greek yogurt banana cupcakes. The yogurt is in both the cupcake and the Nonfat Greek Yogurt Frosting.
Recipes are developed in so many ways. In this instance we had made the ganache and were eating it by the spoonful out of the fridge – it’s that good! We figured we needed to make something to put it on and we had a surfeit of extra-ripe bananas hanging around. TA DA! Take inspiration from what you have in your pantry…you might just come up with some tasty ideas.
- 1 batch Nonfat Greek Yogurt Ganache Frosting, ready to use
- 1½ cups white whole wheat flour, such as King Arthur White Whole Wheat Flour
- ⅓ cup toasted walnut halves, finely chopped (optional)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups forked mashed banana (about 3 medium very ripe bananas)
- 2 large eggs, at room temperature
- ½ cup flavorless oil, such as canola, sunflower or safflower
- ½ cup nonfat Greek yogurt
- ⅓ cup firmly packed light brown sugar
- ¼ cup sugar
- 1½ teaspoons vanilla extract
- Position rack in the center of your oven. Preheat to 350° F. Line 12 standard size cupcake tins with fluted paper liners. Coat the top of the pan(s) with nonstick spray.
- Whisk together the flour, nuts, baking soda and salt in a large bowl to aerate and combine; set aside.
- Whisk together the bananas, eggs, oil, yogurt, sugar, brown sugar and vanilla in a medium sized bowl until blended and combined.
- Pour the wet mixture over the dry mixture and whisk gently until just combined.
- Divide batter equally among prepared paper liners. Bake for about 25 to 30 minutes or until a toothpick inserted in the center shows a few crumbs clinging. Cool pan on rack for 5 minutes, then unmold and place cupcakes directly on rack to cool completely.
- Have ganache frosting smooth and spreadable and ready to use. Top each cupcake with a hefty schmear of frosting. Best eaten the day they are made. May be stored in an airtight container in a single layer at room temperature overnight.
- This recipe will work just fine with all-purpose flour but we happen to like the slightly nutty flavor of white whole wheat flour. Your choice. Regular whole wheat flour, however, is too heavy for this recipe in our opinion. Save that for another use.