This vanilla banana yogurt cake is moist, light, sweet, flavorful, and made in one bowl. It is the perfect anytime cake.
I have a confession to make, there are always several sad bananas and a pot of yogurt hanging out in the kitchen that needs to be used up. Often I make banana bread, nice cream, or a smoothie but my favorite thing to make is a wonderful moist vanilla banana yogurt cake!
My family is an equal opportunity cake-loving family. I love a good carrot cake, lemon cake, or Italian cream but banana yogurt cake is the healthy, easy everyday cake of your dreams. It is perfect for a spring picnic after-dinner dessert or brunchtime treat.
My vanilla banana yogurt cake recipe:
There are several reasons why this healthy cake is special. First, this recipe uses apple sauce instead of oil. This substitution not only reduces the fat count but adds a moist creamy texture to the finished cake. Secondly, there is half of the sugar of a normal cake. The sweetness comes from the apple sauce, bananas, and yogurt. Third, the yogurt is the real star! It creates a smooth, creamy texture and boldly flavored dough. You will make it once, fall in love and continue to make it over and over again!
The only dairy in this banana cake comes from yogurt. Being dairy-free myself, I like to use Chobani oat-based vanilla yogurt, or Siggis lactose-free vanilla yogurt. However, any type of yogurt you have on hand will work. Keep in mind that thicker yogurt will produce a slightly thicker texture once the cake is baked.
I used regular all-purpose flour for this recipe. However, gluten-free all-purpose flour can be substituted 1-1. I also tried using almond flour instead. The cake was much flatter than its glutenous counterpart but still tasted really good!
Do not have yogurt:
Don’t have yogurt? No problem. There are ways to make this cake without it. Regular milk, whole milk, or dairy-free milk are great alternatives. The recipe calls for 1 cup of yogurt. Add a half cup more milk when making the batter.
Oil, shortening, or more apple sauce can be used in its place. Add the ¼ cup of apple sauce that the recipe already calls for and an additional ½ cup of apple sauce to replace the butter. The texture will become denser, but the flavor is amazing still.
Ways to make your cake:
There are multiple ways to make this cake your own. Here are some suggestions:
As a layered cake:
My favorite way to make this cake is in two 8 inch round pans as a layered cake. It is what the recipe calls for. Layered cakes are wonderful excuses to include more frosting into your bake! You could also use 9-inch pans and reduce the baking time 5-10 minutes.
Use this Frosting Recipe as a perfect finishing touch.
As a loaf:
Turn your cake into a loaf of sweet bread. You will have enough batter to make two loaves of bread. Keep the same recommended cooking time, check with a toothpick halfway through and add 10-15 minutes more if the bread is not cooked all the way through.
As a bunt cake:
Bunt cakes are just as much fun as a layered cake and you can frost them! Be sure to really butter and flour your bundt cake so the batter will not stick to the pan when you are ready to flip it over and pull out the cake. It has a tendency to be sticky. Increase your baking time to 50-60 minutes and check on it halfway through. Allow the cake to cool almost completely before turning your pan over to release the cake. Use the same Frosting recipe to top your bundt or sprinkle a generous amount of powdered sugar on top.
You could also turn your cake into muffins. You will have enough batter to make 24 muffins. Grease your muffin tin really well and or add muffin cups. Fill each cup up ¾ of the way to allow for spreading and overflow. Bake the muffins for 30-45 minutes depending on how much you filled them. Check with a toothpick at the 30-minute mark and see if they are cooked all the way through before adding the remaining 15 minutes.
A great way to add a fancy element to your cake is to serve it alongside sliced bananas, strawberries, or fresh summer berries like raspberries or blackberries.
Add extra yogurt:
Serve a big slice with a dollop of yogurt on the side as a creamy, rich dip.
Serve as part of a brunch feast:
If you make this vanilla banana yogurt cake, be sure to leave a comment and give a star rating below letting me know how it turns out. Your feedback is so helpful for future HMB recipes and for other readers.Print
This vanilla banana yogurt cake is moist, light, sweet, and flavorful. It is easily made in one bowl making it perfect for a mid-afternoon snack, after-dinner treat, or brunch delight.
- ½ cup butter, softened
- ¼ cup applesauce
- 1.5 cups sugar
- 1 cup vanilla yogurt
- 3 eggs
- 2 tbsp vanilla
- ½ tsp salt
- 2 tsp baking soda
- 3 cups flour
- 1.5 cups mashed bananas (3–4 very ripe bananas)
- Preheat the oven to 350° F
- Grease and flour 2 8×8 round baking pans
- Combine softened butter, apple sauce, and sugar, mix thoroughly. Use a hand mixer or standing mixer.
- Add eggs one at a time and mix until just mixed
- Add vanilla, yogurt, and salt and combine.
- Gently mix in the flour and baking soda until there is no dry flour left. Fold in bananas until just mixed in.
- Pour batter into prepared pans until ⅔ of the way full. Bake for 35-45 minutes until you can put a toothpick into the middle of the cakes and it comes out clean.
- Allow to cool the majority of the way before turning over the pan to remove the cake. Allow to cool the entire way before frosting.
- See the post for a variety of ways the cake can be baked and enjoyed.
- Oil, butter or shortening can be substituted for the apple sauce.
Keywords: Baking, Cake, Dessert