Flourless Banana Yogurt Cake
A moist and tangy flourless cake made with ripe bananas and yogurt, perfect for breakfast or dessert.
Servings: 8 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 3 ripe bananas, mashed Very ripe with brown spots are best.
- 1 cup plain yogurt Greek yogurt can be used for a denser texture.
- 3 large eggs Provides structure to the cake.
- 1/2 cup honey or sugar Adjust depending on sweetness preference.
- 1/2 teaspoon baking powder Helps the cake rise.
- 1/2 teaspoon vanilla extract For flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mash the ripe bananas thoroughly.
- Add yogurt, eggs, honey (or sugar), baking powder, and vanilla extract. Mix until combined.
Baking
- Pour the batter into the prepared cake pan.
- Bake for 35 minutes or until a toothpick comes out mostly clean from the center.
- Allow to cool in the pan for about 15-20 minutes before transferring to a wire rack.
Notes
This cake gets better after chilling; store it in an airtight container in the refrigerator for up to 5 days. For freezer storage, wrap individual slices in plastic and freeze for up to 2 months. Thaw before serving.