Total Time
Calories
Servings
1. Preheat oven to 175°C; spray a 9-inch springform pan with non-stick cooking spray.
2. Whisk eggs and sugar in a large bowl until foamy; whisk in bananas, yogurt, ½ cup melted buttery spread and vanilla extract. Whisk in flour, baking powder and baking soda; pour batter into prepared pan.
3. Bake cake 45 minutes or until a toothpick inserted in center of cake comes out clean; cool completely in pan on wire rack. Run knife around edge of pan to loosen; remove cake from pan. With serrated knife, cut cake in half horizontally.
4. Beat cream cheese, powdered sugar and remaining ½ cup softened buttery spread in a large bowl with mixer on low speed 1 minute or until incorporated; increase speed to high and beat 2 minutes or until light and fluffy. Cover and refrigerate at least 2 hours or up to overnight. Makes about 2¼ cups.
5. Place 1 cake layer on cake stand or serving platter; spread top with 1 cup cream cheese mixture. Place remaining cake layer on top of cream cheese mixture; spread remaining 1¼ cups cream cheese mixture over top and sides of cake. Refrigerate cake 1 hour.
6. Arrange strawberries, raspberries and blueberries on top and sides of cake in circular pattern; cut cake into 14 slices to serve.
| Serving size | 1 slice |
| Calories | 339 per serving |
| % Daily value |
| Total Fat 12g | 15% |
| Saturated Fat 3g | 13% |
| Trans Fat 0g | % |
| Polyunsaturated 3g | % |
| Monounsaturated 4g | % |
| Cholesterol 30mg | 10% |
| Sodium 297mg | 13% |
| Total Carb. 54mg | 20% |
| Dietary Fibre 3g | % |
| Total Sugars 40g | % |
| Incl. Added Sugars 34g | % |
| Protein 7g | 14% |
| Vitamin C | 20% |
| Vitamin B6 | 6% |
| Vitamin A | 2% |
| Vitamin E | 2% |
| Vitamin D | 0% |
| Calcium | 10% |
| Iron | 4% |
| Potassium | 4% |
| Magnesium | 4% |
| Phosphorous | 4% |
| Thiamin | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
