Banana Yogurt Cake

Banana Yogurt Cake

The Spruce / Alexandra Osorio

Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 10 servings
Yield: 1 loaf
Nutrition Facts (per serving)
247 Calories
11g Fat
32g Carbs
5g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 247
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 34%
Cholesterol 64mg 21%
Sodium 179mg 8%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 5g
Vitamin C 2mg 11%
Calcium 90mg 7%
Iron 1mg 7%
Potassium 170mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

As an alternative to banana bread, make the most of your ripe bananas with this gorgeous banana yogurt cake. It's delicious, moist, and ever so easy to make.

The cake transforms a few common ingredients into a dessert that's sweet but not too sweet. It's a bit like a pound cake but slightly healthier, almost cutting the calories in half. Fabulous as it is, there are also many ways that you can play with the recipe and dress it up. We have provided a few ideas below for you to try.

It's a great option for afternoon tea, a brunch, or as a light dinner dessert. You can also simply have it around for a few days and enjoy it as a snack.


  • 1/2 cup (120 grams) butter, at room temperature, plus more for greasing the tin

  • 1/2 cup (100 gramssuperfine sugar

  • 2 large eggs, at room temperature

  • 1 teaspoon pure vanilla extract

  • 2 very ripe bananas, mashed

  • 7 ounces (200 grams) sweetened plain yogurt

  • 1 2/3 cups (200 grams) all-purpose flour

  • 1 1/2 teaspoons baking powder

Steps to Make It

  1. Gather the ingredients.

    Banana Yogurt Cake ingredients gathered

    The Spruce Eats / Alexandra Osorio

  2. Preheat the oven to 350 F / 180 C. Grease an 8 x 4-inch loaf pan with a little butter.

    Buttered loaf pan

    The Spruce Eats / Alexandra Osorio

  3. In a mixing bowl, beat the butter and sugar with an electric mixer until pale and fluffy.

    Butter and sugar mixed in a stand mixer

    The Spruce Eats / Alexandra Osorio

  4. Add eggs one at a time, beating well after each addition.

    Egg added to the sugar and butter mixture

    The Spruce Eats / Alexandra Osorio

  5. Use a spoon or spatula to fold in the vanilla extract, mashed bananas, and yogurt.

    Vanilla extract, mashed bananas, and yogurt added to the butter mixture

    The Spruce Eats / Alexandra Osorio

  6. Sift together the flour and baking powder, then fold gently into the banana-yogurt mixture until just combined. Don't overmix.

    Sift flour and baking powder into the banana mixture in the bowl

    The Spruce Eats / Alexandra Osorio

  7. Spoon the mixture into the greased pan and bake for 50 to 60 minutes, or until a skewer inserted into the middle of the cake comes out clean.

    Banana yogurt cake batter in a loaf pan

    The Spruce Eats / Alexandra Osorio

  8. Remove cake from the oven and allow it to stand for 5 minutes in the pan. Then gently turn the cake out of the tin and cool on a wire rack.

    Baked Banana Yogurt Cake in a loaf pan

    The Spruce Eats / Alexandra Osorio

Recipe Variations

  • Sprinkle confectioners' sugar on top of the cake while it's cooling for a sweet dusting.
  • Serve the sliced cake with fresh berries or a fruit sauce on the side.
  • Top your banana yogurt cake with a fruity glaze. A simple orange glaze recipe can be adapted for any flavor by simply changing the juice. Beyond citrus, try a berry glaze or one with tropical fruits such as mango, all of which would be amazing in summer.
  • Add a glaze that doesn't include fruit. A basic vanilla glaze is a great option, and a brown sugar caramel glaze can really ramp up the cake's deliciousness.
  • Rather than plain yogurt, use flavored yogurt. Most of the popular fruit yogurts would complement the bananas very well and can add a fun twist to this cake.
  • During the winter months, transform this recipe into a spiced delight. This can be as simple as adding a teaspoon of cinnamon, which is popular when using wheat flour. Adding a pinch of nutmeg along with some finely chopped nuts would be delicious as well.


  • The cake can be stored in an airtight container at room temperature for two to three days.
  • If you use unsweetened yogurt, add an extra 2 to 3 tablespoons of superfine sugar to make up the sweetness.
  • You can use a 9 x 5-inch loaf pan, though your cake will be a little thinner.