We are always aware that fruits pair well with yogurts. We have fresh berries with yogurt, coconut with yogurt ( in the form of nata de coco ) and even peach. Let’s not however, forget that yogurt also goes well with banana, and now in the cake form! You will definitely love this Chocolate Banana Yogurt Cake!

Chocolate Banana Yogurt Cake Recipe by Bakeomaniac

This Banana Yogurt Cake flavour will depend a lot on the quality of the bananas you are using. You would want to have as sweet and overripe bananas to be used in this recipe.

I would like to emphasize to use extremely overripe bananas, where they might even be turning brown or perhaps even having a few good black spots! These bananas will be the best to use for this Banana Yogurt Cake Recipe.

We would want to have very and extremely concentrated banana flavour here. The best bananas to use will be the ones starting to develop a few black spots.

You might also want to put a plastic bag over your bananas if you are deliberately leaving them to ripe more. Two of my bananas turned out to be overrun by maggots and I was absolutely shocked and disgusted. I even needed to take a breather of 5 minutes to recover from that shock and to muster the courage to peel even more bananas!

Due to the addition of yogurt, while still retaining some of the moisture of normal cakes by adding some butter and cake, these mini cakes are extremely moist, so moist they might even stick to each other! Especially useful recipe if you have spare yogurt on hand!

I also added chocolate chips because I really love the combination of chocolate and banana. You can definitely omit it, and you can definitely substitute it for nuts of the same amount too!

I used 150g of them or about 3/4 cup in my own cake but it might be too much for the average person who do not love chocolate that much and hence, I reduce what is stated in the recipe to 1/2 cup or 100g!

One last note is that if you do not like yogurt or do not have yogurt, but still want to use this recipe, you can omit it totally but to increase the amount of moistness, add an additional egg and increase the amount of melted butter to 1/2 cup!

Here’s a close up of the chocolate banana yogurt cake!

Without further ado, the recipe!

Chocolate Banana Yogurt Cake
by Javier Tan September-3-2017

The addition of Yogurt makes these cakes extremely moist while still retaining the spongy texture of cakes!

Ingredients

  • 1 Cup or 120g All Purpose Flour
  • 1/3 Cup or 70g Lightly Packed Brown Sugar
  • 1/4 Cup or 50g Granulated White Sugar
  • 1 Teaspoon or 4g Baking Powder
  • 1/2 Teaspoon or 3g Baking Soda
  • 1/4 Teaspoon or 1.5g Table Salt
  • 1/3 Cup or 75g Unsalted Butter, Melted and Cooled
  • 1/3 Cup or 80g Natural Set Yogurt
  • 1 about 55g Large Egg
  • 140g or 3 Small Ripe Bananas
  • 1/4 Teaspoon or 1.25ml Vanilla Extract
  • 1/2 Cup or about 100g Chocolate Chips or Nuts ( Optional )

Instructions

  1. Preheat your oven to 180 degrees C and line your 8 x 8 inches baking tray with parchment paper.
  2. Mix together the melted butter and two sugars and stir until the two sugars are well dissolved.
  3. Add in the egg, baking soda, baking powder, salt and vanilla extract and stir well until dissolved.
  4. Add in the yogurt and beat until there are no longer lumps of yogurt in the batter. You will achieve a uniform consistency and distribution of yogurt.
  5. Add in the mashed bananas and stir well until well distributed.
  6. Add in the all purpose flour and other additions such as chocolate chips or nuts and stir until there are no longer lumps of flour remaining.
  7. Transfer to the baking tray, spreading evenly. Hit the tray against the counter a few times to dislodge excessive air.
  8. Bake for about 26-29 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Leave it to cool at room temperature for about 45 minutes before serving.

Details

  • Prep time: 30 mins
  • Cook time: 30 mins
  • Total time: 1 hour
  • Yield: 25 1.6 inches Squares

Notes:

  1. They keep well at room temperature in an airtight container for up to 3 days.
  2. If you want a close up, refer to the preview before the recipe!
  3. You will really want to whisk in the yogurt well to achieve a nice consistency.
  4. If you are not planning to use yogurt, use two eggs and 1/2 cup of melted butter instead!
  5. To pin, click here
  6. Contact me for any queries, and do share your creations with me through my facebook page Bakeomaniac or Instagram Bakeomaniac!
  7. Should you want to republish this recipe or replicate it etc, do contact me and request for permission!

Enjoy!
– Bakeomaniac, Javier Tan