Banana Yogurt Cake
A tender banana-yogurt cake mixed with butter and vanilla and baked in a loaf or square pan.
By Moow Editorial ·
- Bring all ingredients to room temperature before mixing.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 10 slices
- Prep time: 10 minutes
- Cook time: 50–60 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 10 slices.
- Calories: 240 kcal
- Protein: 3 g
- Carbohydrates: 33 g
- Fat: 11 g
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Cake
Have these measured and ready before you begin.
- 115 g butter (4 oz), at room temperature
- about 3/4 cup plus 1 tablespoon (200 ml by volume) granulated sugar
- about 1 1/4 U.S. cups (300 ml by volume) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract or 5 g vanilla sugar
- 1 large egg
- about 1/3 cup plus 1 tablespoon (100 ml) plain yogurt
- 2 ripe bananas
Directions
1. Preheat the oven to 350°F (175°C) and grease a 9-by-5-inch loaf pan.
2. Beat the butter and sugar for about 3 minutes.
3. Blend the bananas, yogurt, and vanilla, then mix them into the butter mixture with the egg.
4. Combine the flour, baking soda, and salt and add them gradually, mixing only until combined.
5. Spread in the pan and bake for 50–60 minutes, until a tester in the center comes out clean; tent loosely with foil if the top browns early.
6. Cool, decorate if desired, and cut into small pieces.
Sources
Contains egg, milk, and wheat. The baking-soda packet weight is ambiguous; verify it to avoid unsafe or unpleasantly alkaline excess.