Banana yogurt cake

Banana Yogurt Cake
ilovemypit/Flickr/CC BY 2.0
Ratings (14)
  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Yield: 1 loaf (10 servings)
Nutritional Guidelines (per serving)
243 Calories
13g Fat
30g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 loaf (10 servings)
Amount per serving
Calories 243
% Daily Value*
Total Fat 13g 16%
Saturated Fat 7g 34%
Cholesterol 27mg 9%
Sodium 375mg 16%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 8%
Protein 4g
Calcium 107mg 8%
*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.)

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.


  • 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

Steps 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.

  5. 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.

  6. Serve. Cake can be stored in an airtight container at room temperature for 2-3 days.