Banana yogurt cake

Banana Yogurt Cake
ilovemypit/Flickr/CC BY 2.0
  • 65 mins
  • Prep: 15 mins,
  • Cook: 50 mins
  • Yield: 1 loaf (10 servings)
Ratings (11)

Make the most of ripe bananas with this gorgeous banana yogurt cake. It's sweet, moist and ever so easy to make. In this recipe I use a slightly sweetened plain yogurt so if you use unsweetened yogurt, add 2-3 tablespoons of caster sugar to make up the sweetness.

What You'll Need

  • 4 ounces/120 grams butter (at room temperature, plus more for greasing tin)
  • 3.5 ounces/100 grams caster sugar
  • 2 eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 2 bananas (very ripe and mashed)
  • 7 ounces/200 grams yogurt (sweetened, plain)
  • 7 ounces/200 grams all-purpose flour
  • 1 1/2 teaspoon baking powder

How to Make It

  1. Preheat the oven to 350F (180C). Grease a 8cm-deep, 11 x 21cm loaf tin with a little butter. Set aside.
  2. Beat butter and sugar in a bowl with an electric mixer until pale and fluffy. Add eggs one at time beating well after each addition.
  3. Use a metal spoon to fold through the mashed bananas and yogurt.
  4. Sift together the flour and baking powder, then fold gently into the banana/yogurt mixture until just combined. Don't over mix.
  1. Spoon mixture into greased tin and bake for 50-60 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove cake from oven and allow to stand for 5 minutes in tin. After this time, gently turn the cake out of the tin and cool on a wire rack.
  2. Serve. Cake can be stored in an airtight container at room temperature for 2-3 days.
Nutritional Guidelines (per serving)
Calories 243
Total Fat 13 g
Saturated Fat 7 g
Unsaturated Fat 4 g
Cholesterol 27 mg
Sodium 375 mg
Carbohydrates 30 g
Dietary Fiber 2 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)