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Looking for a delicious and easy-to-make dessert that’s perfect for any occasion? This Banana Yogurt Cake is sure to impress. It’s moist, filled with sweet banana goodness, and some extra protein from the vanilla yogurt!
Why I Make Banana Yogurt Cake
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 its own, but I love coming up with other fun ways to incorporate it into recipes or serve along with it. One of our favorite treats we’ve been making lately 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!
The Ingredients
- white whole wheat flour
- brown sugar
- baking powder
- baking soda
- ground cinnamon
- kosher salt
- vanilla yogurt
- very ripe bananas
- egg
- canola oil
- vanilla extract
How to Make Moist Banana Yogurt Cake
- Prep the oven and baking dish: Preheat the oven to 375°F. Grease an 8 inch square baking dish or line with parchment paper.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the yogurt, mashed banana, egg, oil, and vanilla.
- Mix wet and dry ingredients together: Pour the yogurt mixture into the flour mixture and mix until just combined.
- Bake: Pour the batter into the baking dish. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Substitution Tip
Don’t have white whole wheat flour? All purpose flour can be used as a substitute with no problems at all!
How to Ripen Bananas Quick:
This recipe is great for when you have spotty bananas on your counter that are about to go too far to be used, but what if you want to make this banana yogurt cake and you’re bananas aren’t super ripe? Here’s are three ways to ripen your bananas!
- Place the bananas in a brown paper bag and fold the top to close it. The bananas will release ethylene gas, which will speed up the ripening process.
- Put the bananas in a warm place, like on top of the refrigerator or near a window that gets a lot of sunlight. The heat will also speed up the ripening process.
- If you need to ripen the bananas even faster, try this hack! Put them in the oven at a low temperature (about 250°F) for 15-20 minutes. Keep an eye on them to make sure they don’t over-ripen or become too soft.
More Recipes for Ripe Bananas:
- Banana Waffles
- Banana Berry Bread
- Banana Chocolate Chip Cookie Bread
- 15 Ways to Use Ripe Bananas (And The Best Way to Freeze Them)
Banana yogurt cake makes a great addition to snack time, school lunch or even as a healthy dessert! Let me know in the comments what you think if you make it or tag me on social media.
Banana Yogurt Cake
Ingredients
For the Cake:
- 1 1/2 cups white whole wheat flour (can substitute all purpose 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
For the Glaze Drizzle (optional):
- 1 cup powdered sugar
- 3-4 tablespoons milk of choice
Instructions
- 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.
Notes
- Don’t have white whole wheat flour? All purpose flour can be used as a substitute with no problems at all!
This cake is excellent! I use einkorn flour and add whatever I have on hand. I just made it topping with sour cherries we picked this summer and some dark chocolate…amazing!
That sounds delicious! Glad you were able to make it your own 🙂 Thanks for the comment!
This was my first time trying one of your recipes and boy am I glad I did! This cake is very yummy and moist with the perfect amount of banana flavor.
Using my stand mixer I whipped room temperature butter (in place of oil) with brown sugar. Then added the egg and mixed again. Then the mashed bananas and yogurt.
I found that whipping the butter and brown sugar together until pale and fluffy helped make this cake even better.
I only had plain yogurt on hand so I added 2 tsp of vanilla extract along with the wet ingredients.
Very good recipe! Will definitely be making it again soon!
Fantastic! So happy you loved it 🙂 Thanks for the kind comment!
Not sure what I did wrong, but mine is going into the trash. I used an 8×8 pan, but it looked very thick going into the oven… and it took forever to cook. Maybe because I added some chocolate chips? I didn’t even cook it all the way before deciding to end it because it was so burnt on the top and bottom, but still raw in the middle. Oh well.
How do you make the frosting?
Tried the banana yogurt cake today and it was delicious! One of my favorites and super easy to make. My 2.55 year old loved helping.
I can’t wait to try your banana yogurt cake recipe! Looks delicious!
This recipe looks yummy! Thanks for sharing
My kids LOVE smoothies and yogurt is an essential ingredient!
I like to mix it with granola for breakfast or a great snack!
I use it to make in my homemade donuts and in my middle eastern dishes
Pick me! Trying to get more yogurt into my kids diet!
I pinned this! https://www.pinterest.com/pin/151152131222308209/
I tweeted about this! https://twitter.com/MunchTalks/status/698974973038202880