When I want to offer a boost of protein to my kids, one of the first things I reach for is yogurt. With protein and calcium in every bite, yogurt is easy to digest making it a perfect food as a snack, breakfast or even dessert.
The obvious choice is to eat yogurt on it’s own, but I love coming up with other fun ways to incorporate it into recipes or serve along with it.
We have been using this Whole Wheat Pancake Batter to make cute bunny pancakes for breakfast. Chloe loves dipping them in strawberry yogurt which has a fresh strawberry flavor that compliments the creamy flavor of the whole milk yogurt.
Yogurt is also a great addition for little ones to add to their lunchbox as you can see here topped with a little fruit and paired with cheddar crackers, avocado sandwiches and veggies. My personal new favorite treat we’ve been making is Banana Yogurt Cake made with vanilla yogurt adding a rich vanilla flavor. It couldn’t be easier to make and is a great use for spotty bananas.
Banana Yogurt Cake
- 1 1/2 cups white whole wheat flour
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 cup vanilla yogurt
- 3 small very ripe bananas, mashed
- 1 large egg
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- Preheat the oven to 375F.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the yogurt, mashed banana, egg, oil, and vanilla.
- Pour the yogurt mixture into the flour mixture and mix until just combined.
- Pour the batter into a greased 8 inch square baking dish.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.