Banana Cake

This ultra dense & moist cake is so foolproof, it comes out beautifully every time. So if you’re looking for a quick & easy baked good to impress, look no further. Especially if you’ve got a few super ripe bananas you’re looking to offload. A perfect breakfast treat to serve alongside coffee and tea. Or as dessert after lunch or dinner. As a before bed snack. In the middle of the night, and…

Serves 12.

SODIUM CONTENT: 18.3 mg per serving


3 very ripe bananas, peeled and mashed well
1 1/4 c. sugar
1 t. pure vanilla extract
1/2 c. Stonyfield Farm Fat Free French Vanilla Yogurt
1/2 c. (1 stick) unsalted butter, melted
2 eggs
2 t. Featherweight sodium-free baking powder
1 1/2 c. all-purpose flour


Preheat oven to 350 degrees. Grease and flour a 9 or 10-inch springform pan and set aside.

In a large mixing bowl, combine the mashed banana, sugar, vanilla and yogurt. Stir in the melted butter. Add the eggs, one at a time, beating well after each. Add the baking powder and mix. Gradually stir in the flour, beating just until incorporated. Pour the batter into the prepared pan. Place pan on the middle rack in the oven and bake 50 minutes. Remove pan from oven and place on wire rack to cool. Allow cake to cool slightly before removing sides and cutting. Serve warm or cool. Store leftovers in an airtight container.

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