banana yoghurt cake recipe

Written BySheba G Updated On
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The Best banana yoghurt cake recipe

I’m so excited to share this banana yoghurt cake recipe with you all! This moist and delicious cake is a staple in our household, and I just know it will become a favorite in yours too.

The combination of ripe bananas and creamy yoghurt creates a perfect balance of flavors that will leave everyone wanting more. I first discovered this recipe on a food blog, and I was immediately drawn to its simplicity and the fact that it’s made with wholesome ingredients.

Over the years, I’ve tweaked the recipe to make it my own, adding in a few extra touches to make it even more special. My kids love helping me mix the batter together, and they always get so excited when they see the finished product coming out of the oven.

This cake is perfect for any occasion – whether it’s a family dinner, a birthday party, or just a random Tuesday afternoon. And the best part?

It’s actually good for you too! With bananas providing natural sweetness and yoghurt adding protein and creaminess, this cake is a guilt-free treat that we can all feel good about enjoying.

So go ahead, give this recipe a try, and let me know what you think! I just know you’ll love it as much as we do.

Banana Yoghurt Cake

4.7 from 1304 votes

A moist and delicious banana yoghurt cake perfect for tea time. This cake is easy to make and uses simple ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake Batter

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

For the Topping

1/4 cup powdered sugar
1-2 tbsp milk

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9×5 inch loaf pan.
3Mash the ripe bananas in a large mixing bowl until smooth.
4Add the yoghurt, granulated sugar, vegetable oil, and vanilla extract.
5Mix well until combined.
6In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Be careful not to overmix.
9Pour the batter into the prepared loaf pan.
10Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The top should be golden brown and spring back slightly when touched.
12Remove the cake from the oven and let it cool in the pan for 10 minutes.
13Then, transfer it to a wire rack to cool completely.
14While the cake is cooling, prepare the topping by mixing the powdered sugar with 1-2 tablespoons of milk until smooth.
15Once the cake is completely cool, drizzle the topping over the top.
16Allow the topping to set for a few minutes before slicing and serving.
17Enjoy your banana yoghurt cake.

🔧Equipment

Mixing bowl
Electric mixer
Loaf pan
Oven
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 55mg🧂Sodium: 300mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 6g

📝Notes

Tips: For a healthier version, substitute whole wheat flour for all-purpose flour. You can also add a handful of chopped nuts or chocolate chips to the batter for added texture and flavor.

Watch Video Of How Banana Yoghurt Cake Works

This banana yoghurt cake recipe is always a good idea for any occasion – whether it’s a family gathering or just a random Tuesday afternoon. It’s easy to make and requires minimal ingredients, making it perfect for busy households like mine.

And the best part? It’s actually good for you too!

With bananas providing natural sweetness and yoghurt adding protein and creaminess, this cake is a guilt-free treat that we can all feel good about enjoying.

❓ Frequently Asked Questions About Banana Yoghurt Cake

What type of bananas should I use?

For this recipe, I like to use ripe but firm bananas. They should be yellow with a few brown spots, but still have some green left in them. If your bananas are too ripe, they may be too soft and break down during baking.

Can I substitute other types of milk?

Yes! While whole milk is traditional in this recipe, you can definitely use other types of milk if you prefer. Almond milk or soy milk work well if you’re looking for a non-dairy option.

How long does this cake keep?

This cake will keep at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 2 months – simply thaw at room temperature when you’re ready to serve.

Can I add nuts or chocolate chips?

Absolutely! If you want to add some extra flavor or texture to your cake, now is the time to do it. Just be sure to adjust the baking time slightly if you’re adding any mix-ins.

Is this cake suitable for gluten-free diets?

Unfortunately not – this recipe contains wheat flour and won’t be suitable for those with gluten intolerance or sensitivity.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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