Print

Healthy Greek Yogurt Banana Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 71 reviews

This Greek Yogurt Cake is a moist, healthy, and naturally sweetened dessert featuring the creamy tang of Greek yogurt and the subtle sweetness of banana or applesauce. Perfect for a wholesome snack or light dessert, it combines oat and almond flours to create a tender crumb, enhanced by warm vanilla and optional dark chocolate chips for an indulgent twist.

Ingredients

Main Ingredients

  • 1 large egg
  • 180 grams (⅔ cup) Greek yogurt
  • 1 ripe banana, about 100 grams (3.5 oz.), or ½ cup applesauce
  • 80 ml (⅓ cup) maple syrup, or honey
  • 150 grams (1 ½ cups) oat flour, or preferred flour
  • 50 grams (½ cup) almond flour, or more oat flour
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ⅙ tsp salt
  • 60 ml (¼ cup) milk of choice

Optional Ingredients

  • 50 grams (¼ cup) chocolate chips, dark or extra dark

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
  2. Mix wet ingredients: In a large mixing bowl, whisk together the large egg, Greek yogurt, mashed ripe banana (or applesauce), maple syrup (or honey), vanilla extract, and milk until smooth and well combined.
  3. Combine dry ingredients: In a separate bowl, sift together the oat flour, almond flour, baking powder, and salt to ensure an even distribution of leavening agents.
  4. Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to maintain a tender crumb.
  5. Add chocolate chips (optional): If desired, fold in the chocolate chips evenly throughout the batter for bursts of chocolate flavor.
  6. Pour and smooth batter: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking.
  7. Bake the cake: Place the cake pan in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Use ripe banana for maximum natural sweetness and moisture; applesauce is a great substitute for a milder flavor.
  • Oat flour and almond flour can be swapped with other flours depending on dietary preferences, but will slightly alter texture.
  • Chocolate chips add an indulgent touch but can be omitted for a dairy-free or simpler version.
  • You can use any milk of choice—dairy or plant-based—to suit dietary needs.
  • Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Find it online: https://mealoria.com/healthy-greek-yogurt-banana-cake-recipe/