banana yoghurt cake recipe

Written ByJenny Smyth Posted on
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The Best banana yoghurt cake recipe

I’ve always been a big fan of banana-based desserts, and when I stumbled upon this banana yoghurt cake recipe, I knew I had to try it out. The combination of ripe bananas, creamy yoghurt, and a hint of vanilla is absolute perfection.

My family and I have enjoyed this cake countless times, and it’s always a hit. Whether we’re celebrating a birthday or just need a sweet treat after dinner, this cake never fails to impress.

I love how moist and flavorful it is, and the best part is that it’s incredibly easy to make. I’ve shared this recipe with friends and family numerous times, and it’s always been a crowd-pleaser.

The secret to its success lies in the use of ripe bananas, which add natural sweetness and creamy texture to the batter. This cake is perfect for any occasion, whether you’re looking for a quick dessert or a show-stopping centerpiece for your next dinner party.

And the best part? It’s healthier than your average cake recipe, thanks to the yoghurt and bananas providing plenty of protein and fiber.

Banana Yoghurt Cake

4.9 from 1044 votes

A moist and tender loaf cake made with ripe bananas and tangy yoghurt. This simple recipe produces a perfectly sweetened dessert or breakfast treat with a soft crumb and golden crust.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 8Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Cake

3 ripe bananas, mashed
1/2 cup plain yoghurt
1/2 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or non-stick spray, then line the bottom with parchment paper for easy removal.
3In a large bowl, mash the ripe bananas with a fork until smooth.
4Add the yoghurt, oil, sugar, eggs, and vanilla extract, then whisk until the mixture is well combined and slightly frothy.
5In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
6Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain.
7Do not overmix.
8Pour the batter into the prepared loaf pan and smooth the top with the spatula.
9Bake for 40 to 45 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean with a few moist crumbs.
10Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11Slice and serve at room temperature.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 45mg🧂Sodium: 200mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 5g

📝Notes

For extra flavor, add 1/2 cup chopped walnuts or chocolate chips to the batter. Store leftovers wrapped in plastic at room temperature for up to 3 days.

Watch Video Of How Banana Yoghurt Cake Works

This banana yoghurt cake recipe has become a staple in our household, perfect for any occasion when we need a sweet treat.

It’s also incredibly versatile – serve warm with vanilla ice cream on special occasions or enjoy chilled as an anytime snack.

When reheating leftovers, simply slice into individual portions and microwave until warmed through; you can also reheat in slices under low heat on your stovetop for even warming.

❓ Frequently Asked Questions About Banana Yoghurt Cake

Q1: What makes this banana yoghurt cake recipe so unique?

The use of ripe bananas as the primary source of sweetness makes this cake stand out from traditional recipes. Unlike other cakes that rely on refined sugar for sweetness, this one uses natural sugars found in the bananas to create a deliciously sweet flavor without adding extra sugar.

Q2: Can I substitute the yoghurt with regular milk or another type of milk?

While you can use regular milk or another type of milk as a substitute, keep in mind that it will change the flavor and texture of the cake. Yoghurt provides moisture and tenderness to the cake that regular milk might not be able to replicate.

Q3: How do I ensure my cake is fully cooked?

To check if your cake is done, insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs attached, it’s ready to be removed from the oven. If you’re unsure, check again after a few more minutes – overcooking can make the cake dry.

Q4: Can I make this recipe vegan by using plant-based yoghurt?

Yes, you can easily make this recipe vegan by substituting traditional yoghurt with plant-based alternatives like soy or almond-based yoghurts. Just be sure to choose an unsweetened variety to avoid adding extra sugar.

Q5: How do I store leftover cake for future use?

To store leftover cake for future use, let it cool completely before placing it in an airtight container at room temperature for up to three days or wrap tightly in plastic wrap or aluminum foil for up to two months in the freezer.

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