This delightful recipe combines the smooth texture of yogurt with the sweetness of ripe bananas and the chewiness of raisins to create a delicious snack or dessert. Perfect for an afternoon tea or as a light dessert after meals.
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Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
In a bowl, whisk the eggs, sugar, oil, and yogurt until smooth.
Sift in the flour and mix until just combined.
Gently stir in the baking powder, chopped bananas, and raisins (tossed in a bit of flour to prevent sinking).
Divide the batter into paper-lined muffin tins.
Bake at 180°C (350°F) for 30 minutes or until a toothpick comes out clean.
Cool before serving.
Dust with powdered sugar and serve.
Toss bananas and raisins in flour before folding them in.
Don’t overmix. Stir the batter just until combined to keep the bolinhos light.
Can I substitute raisins with something else?
Yes, you can substitute raisins with chopped nuts or chocolate chips for a different texture and flavor.
How should I store the yogurt balls?
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
What can I serve with these yogurt balls?
Serve warm with a drizzle of honey or a sprinkle of powdered sugar.
Can I make these yogurt balls vegan?
To make them vegan, substitute the yogurt with a plant-based yogurt and use a flax egg instead of regular eggs.
Can I make this gluten-free?
Yes. Replace wheat flour with gluten-free all-purpose flour blend (add ½ tsp xanthan gum if not included).
