Peanut Butter-Banana Frozen Yogurt Cake
This grown-up version of ice cream cake is a little sweet and a little salty. The yogurt cake gets its distinct flavor from freeze-dried banana slices--they can be pulverized into a powder (unlike regular dried bananas, which have a chewy texture). Read more about Kristen Hartke's love of baking.
Source: EatingWell Magazine, May 2020
Credit: Johnny Autry
To make ahead: Store cake (Steps 1-4) airtight at room temperature for up to 2 days.
Equipment: 9-by-5-inch loaf pan, parchment paper
Serving Size:1 piece each
315 calories; protein 6.3g; carbohydrates 43.4g; dietary fiber 2.1g; sugars 26g; fat 13.4g; saturated fat 3g; cholesterol 13.4mg; vitamin a iu 49.5IU; vitamin c 2.8mg; folate 29.1mcg; calcium 105.8mg; iron 1.6mg; magnesium 12.1mg; potassium 168.5mg; sodium 235.4mg; added sugar 15g.