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Banana yogurt cake


Banana yogurt cake

Banana yogurt cake

S. Wongkaew

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 another 2-3 tablespoons of caster sugar to make up the sweetness.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes


  • 120g (4oz)butter, at room temperature
  • 100g (3.5oz) caster (berry) sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla essence
  • 2 very ripe bananas, mashed
  • 200g (7oz)sweetened, plain yogurt
  • 200g (7oz)all-purpose flour
  • 1 1/2 tsp baking powder
  • Extra butter for greasing tin
  • Special equipment: 1 x loaf tin


  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.

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