This healthy banana yogurt cake is creamy and easy to make. The cake is just 4 ingredients and doesn’t contain any flour, added sugar, butter or oil. The cake takes less than five minutes to prepare and can be easily customized.
This banana yogurt cake makes a nice snack or dessert. You can easily adjust the sweetness or add mix-ins for more flavor.
Ingredients
- Bananas
- Greek Yogurt
- Eggs
- Cornstarch
Bananas: This recipe works best with very ripe or overripe bananas. Because the cake has no added sugar, all the sweetness comes from the bananas and overripe bananas are sweeter.
Greek yogurt: You can make this cake with plain Greek yogurt or you can use a sweetened vanilla Greek yogurt if you are okay with some added sugar in your cake. Using sweetened vanilla Greek yogurt will add vanilla flavor and extra sweetness to the cake but the cake will still only be lightly sweetened. I prefer making the cake with plain Greek yogurt and then adding a drizzle of honey if I need to adjust the sweetness level.
Eggs: Eggs are used to create the structure for this cake.
Cornstarch: A little cornstarch is needed to absorb the excess moisture and to keep the cake texture smooth and creamy.
How to Make Banana Yogurt Cake
- All the ingredients are added to a blender and blended until smooth. You can also use a food processor if you don’t have a blender.
- Transfer the batter to your prepared cake pan.
- Cook the cake in the air fryer for about 20 minutes or until the cake is done. The cake can also be baked in the oven but the surface of the cake won’t caramelize in the oven.
Texture and Sweetness
This yogurt cake has a creamy texture, similar to a cheesecake. The cake has no added sugar so it is only very lightly sweetened with the bananas. I felt the cake had just enough sweetness for me when I’m in the mood for a low sugar dessert. However, if you prefer a sweeter dessert you can either make this cake with sweetened yogurt or drizzle honey or maple syrup on top. You can also serve it with fresh fruit.
Expert Tips
- To achieve a nice caramelized appearance and for a faster cooking time, cook the cake in an air fryer. The cake can also be baked in the oven but it will take longer and the surface of the cake won’t be as caramelized.
- Let the cake chill in the fridge before serving. This allows the cake flavors to develop and the cake will be sweeter after being chilled.
- Don’t leave out the cornstarch. If you leave it out, the cake will weep from excess moisture. The texture of the cake also won’t be as smooth.
More Yogurt Cake Recipes
4 Ingredient Banana Yogurt Cake
Ingredients
- 2 large (210g) overripe bananas about 210 g total weight for 2 bananas after peels removed
- 1 cup (243 g) plain Greek yogurt can also use vanilla Greek yogurt
- 2 large eggs
- 3 tbsp (24 g) cornstarch
Instructions
- Grease the interior of a 6-inch round cake pan with cooking spray and then line the interior with a single large sheet of parchment paper so that it completely covers the interior of the cake pan and comes up slightly above the pan. Press and crease the parchment paper as needed so that it sticks closely to the sides of the pan. It is okay that the parchment paper will be wrinkled and uneven around the edges. This is supposed to be a rustic-looking cake so the cake edges will not be perfectly round.
- Add all ingredients to a blender and blend until smooth. Pour into the prepared cake pan.
- Preheat your air fryer to 320°F (160°C). Once preheated, add your cake and bake for about 20 minutes. Cake should be puffed up, the batter should not be jiggly or liquidy and the surface should have a caramelized appearance. Baking time can vary depending on your air fryer. If your cake is not done at 20 minutes, cook a few more minutes or until done. The cake will deflate a little as it cools. This cake can also be baked in the oven but we recommend air fryer if you have one. To cook in the oven, preheat oven to 350°F (177°C). Bake for about 45-60 minutes or until cake is puffed up, the batter is no longer jiggly. The cake should still be mostly pale in color and won't be caramelized like the air fryer version. If you want the cake to have a more caramelized surface, you will need to continue to bake the cake for longer (around 10-20 minutes more). The cake will deflate and wrinkle as it cools. I found that the oven version wrinkled more than the air fryer version.
- Let cake cool completely then put in the fridge to chill for at least 2 hours or overnight. Letting the cake chill will allow the flavors to develop more and the cake will also taste sweeter. Serve the cake as is or you can also add a drizzle of honey or top with fresh fruit. Store leftover cake in an airtight container in the fridge.
Notes
- This cake has a very low level of sweetness because there is no added sugar. To make the cake sweeter, you can use sweetened vanilla Greek yogurt. You can also serve the cake with fresh fruit or a drizzle of honey or maple syrup.
- You can use fat-free, low fat or full fat Greek yogurt.
- You can use a 6-inch one-piece round cake pan or a 6-inch round springform pan.
- I used a Wilton 6-inch aluminum cake pan (Amazon | Walmart).*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition is calculated using fat free plain Greek yogurt.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
