Best Banana Yogurt Cake Recipes

BANANA YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Stir sugar and melted butter together in a large bowl. Add eggs and vanilla extract; mix well. Mix in banana yogurt.
• Combine flour, baking soda, and salt in a separate bowl. Stir into the butter mixture until smooth. Fold in bananas, white chocolate chips, and walnuts. Spread evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

GREEK YOGURT BANANA COFFEE CAKE

Steps:

• Preheat the oven to 350º Fahrenheit and butter a 9 inch by 13 inch baking pan.
• Begin with the streusel. Melt the butter in a small bowl and set aside to cool.
• Combine the sugar, flour, cinnamon, salt, and vanilla in a small bowl, and pour the cooled butter on top.
• Mix with a fork until thoroughly combined, and large chunks remain. Set aside while you work on the cake.
• Sift together the flours, baking powder, cinnamon, and salt in a medium sized bowl and set aside.
• In another medium sized bowl, add the bananas, eggs, Greek yogurt, and vanilla. Set aside.
• Using a hand mixer set to the highest speed, cream the butter and sugars in a large bowl until very light in both color and texture, about two to three minutes.
• Using the same blades, use the hand mixer to beat all of the wet ingredients together until homogenous. It may be a little chunky!
• Add the banana mixture to the butter mixture, beating until smooth and fluffy, another two minutes.
• Add half of the dry ingredients and beat until no ribbons of flour remain. Add in the other half and beat until completely combined. The batter will be thick!
• Pour the batter into your greased pan. Bake on the middle rack for 20 minutes.
• Pull the cake from the oven and sprinkle your reserved streusel on top, gently pressing it into the very top of the cake. Return the cake to the oven and continue baking until a toothpick comes out clean and the cake springs back when touched, about another 22 to 25 minutes.
• Move the cake to the top rack of the oven and set the oven setting to broil. If your oven doesn't have this setting, turn up the temperature to 450º Fahrenheit. Broil for 30 seconds to a minute. This gives the coffee cake a crunchy streusel topping.
• Remove from the oven and let cool completely. Cut into 16 servings and dust with powdered sugar.

BUCKWHEAT BANANA CAKE WITH YOGURT-ESPRESSO FROSTING

Steps:

• Cake:
• Preheat oven to 350°F. Coat an 8 1/2x4 1/2" loaf pan with nonstick spray, then line with parchment, letting it hang over on both of the longer sides. Whisk whole wheat flour, buckwheat flour, cinnamon, salt, baking soda, and baking powder in a medium bowl.
• Mash bananas and brown sugar in a large bowl until virtually no lumps of banana remain and brown sugar is dissolved. Mix in eggs, oil, and sour cream. Add dry ingredients and mix in with a rubber spatula. Scrape batter into prepared pan and smooth top.
• Bake cake until the top springs back when gently pressed and a tester inserted into the center comes out clean, 55-65 minutes. Transfer pan to a wire rack and let cake cool in pan 30 minutes. Turn out cake onto rack and let cool completely.
• Frosting and assembly:
• Whisk cream cheese, yogurt, and salt in a large bowl until no lumps remain. Sift powdered sugar through a fine-mesh sieve into bowl and whisk vigorously to combine, then stir in espresso powder.
• Do Ahead
• Cake can be baked 4 days ahead. Store airtight at room temperature. Frosting can be made 3 days ahead. Cover and chill.

BANANA YOGURT CAKE

Steps:

• In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside.
• In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.
• In a small mixer bowl, beat egg whites until soft peaks form.
• Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
• Stir yogurt-banana mixture into flour mixture until moistened.
• Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
• Preheat oven to 350°F.
• Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
• Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Cool cake in the pan on a wire rack for 10 minutes.
• Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight.
• For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
• Drizzle chocolate over cake in a Lacy design.
• Let stand about 30 minutes, until set.
• Serve with raspberries.

BANANA YOGURT BUNDT CAKE

Steps:

• In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla extract and bananas.
• In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.
• Pour into a greased and floured 10-inch Bundt pan. Bake at 350 degrees F for 50 minutes or until done. Cool, then dust with confectioners' sugar before serving.