Banana Yoghurt Cake

Banana Yogurt Cake

Banana Yoghurt Cake

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Cakes, Slices & Breads
Servings 15 Slices


  • 250 grams Plain flour
  • 1 teaspoon Bi carbonate of soda
  • 1/4 teaspoon Salt
  • 110 grams Butter/margerine
  • 300 grams Caster sugar
  • 2 large Eggs
  • 220 ml Greek yoghurt I used low fat.
  • 1 teaspoon Vanilla
  • 3 ripe Bananas, mashed
  • 60 grams Walnuts, chopped Optional


  • Sift flour, bi- carb and salt, set aside.
  • In a mixing bowl beat butter and sugar. When light and fluffy add vanilla and slowly beat in eggs and yoghurt. Then fold in by hand the mashed bananas.
  • Fold in by hand the sifted flour with nuts, mixing until combined.
  • Preheat the oven to 175-180*C. Spray oil and line a slice tray (28x18cm).
  • Bake for about 45 mins depends on your oven. Test with a skewer. Take out of oven and cool in the tin on a wire rack. If you wish to ice you can do this now while still warm or put on a cream cheese icing when properly cooled. Cut into squares or slices to serve.


I freeze this and it defrosts nicely on the bench.
The original recipe had sour cream I don't really use sour cream so subbed in the yoghurt, this works so well and it made a nice moist banana cake.

Leave a Reply

Your email address will not be published.

Recipe Rating

Time limit is exhausted. Please reload CAPTCHA.