Cinnamon Banana Yogurt Breakfast Cake

Name: Cinnamon Banana Yogurt Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 ripe bananas, mashed; 1 cup plain yogurt; 1/2 cup sugar; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt

Highlighted under: Golden Inspiration

I love starting my day with a slice of this Cinnamon Banana Yogurt Breakfast Cake! The combination of ripe bananas, tangy yogurt, and warm cinnamon creates a delightful morning treat that feels indulgent yet wholesome. It’s easy to whip up, and the aroma of cinnamon fills my kitchen as it bakes. Perfectly moist and subtly sweet, each bite offers a comforting flavor that pairs wonderfully with my morning coffee. This cake not only satisfies my cravings but also gives me a nutritious start to my day, setting me up for success!

Created by

Tallulah Brooks

Last updated on 2026-01-21T20:18:34.901Z

When I first decided to make this Cinnamon Banana Yogurt Breakfast Cake, I wanted something that would pair well with my morning routine and provide a little bit of excitement to my breakfast. After a few tries, I discovered that using yogurt not only adds moisture but also creates a wonderful texture that is both dense and fluffy. It’s a balance of flavors that keeps me coming back for more!

One particular morning while enjoying this cake, I realized how versatile it is. You can easily swap out bananas for apples or add in some nuts for crunch. It's a fantastic base recipe that invites creativity, and it makes my kitchen feel like a cozy café each time I bake it.

Why You Will Love This Recipe
Moist texture with a tender crumb from yogurt
Warm cinnamon aroma that evokes comfort and nostalgia
Naturally sweet from ripe bananas, making it a guilt-free indulgence
Versatile enough for breakfast or a sweet snack

Understanding the Ingredients

The base of this Cinnamon Banana Yogurt Breakfast Cake is the ripe bananas. Their natural sugars not only sweeten the cake but also contribute to its moist texture. For the best flavor, use bananas that are fully ripe, displaying a speckled brown peel. If you have overripe bananas that are too soft, don’t hesitate to use those; they provide an even richer banana flavor.

Yogurt plays a crucial role in achieving the cake's tender crumb. It adds moisture and a slight tang which balances the sweetness from the bananas. If you want a lower-fat option, Greek yogurt works beautifully as a substitute. The addition of yogurt also enhances the cake's nutritional profile, making it a smart breakfast choice.

Baking Tips for Perfect Results

When mixing the batter, it’s important to combine wet and dry ingredients gently. Overmixing can lead to a denser cake than desired. Stir until everything is just moistened and then stop. A few lumps in the batter are okay; they will bake out during cooking. Keep a close eye on the baking time; start checking for doneness around 25 minutes. It’s ready when golden at the edges and a toothpick inserted into the center comes out clean.

For an extra touch, consider sprinkling some cinnamon and sugar on top of the batter before baking. This creates a delightful crust that enhances the cake's flavors and adds a beautiful finish. Additionally, if you want to add a little crunch, folding in chopped nuts, like walnuts or pecans, can provide an enjoyable texture contrast.

Ingredients

For the Cake

2 ripe bananas, mashed
1 cup plain yogurt
1/2 cup sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Mix these ingredients together for a delicious and healthy breakfast treat!

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix wet ingredients

In a large mixing bowl, combine the mashed bananas, yogurt, sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.

Combine dry ingredients

In another bowl, mix together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Pour and bake

Pour the batter into the prepared cake pan and spread evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and serve

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Enjoy your delicious Cinnamon Banana Yogurt Breakfast Cake!

Pro Tips

For an extra special touch, you can top this cake with a light glaze made of powdered sugar and milk, or sprinkle some chopped nuts on top before baking.

Serving and Enjoying

This cake is delightful served warm, but it also holds its texture beautifully at room temperature. Slice and serve it alongside your morning coffee or tea for a comforting breakfast experience. It can also be topped with a dollop of yogurt or a drizzle of honey for added richness.

If you find you have leftovers, they can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. For an even longer shelf life, you can freeze individual slices wrapped tightly in plastic wrap for up to three months. Just thaw them in the fridge overnight before enjoying.

Creative Variations

While the classic recipe is scrumptious as is, feel free to experiment with the flavors. Adding a handful of chocolate chips can turn this breakfast cake into a more decadent treat. Alternatively, swap some of the all-purpose flour for whole wheat flour to give it a nutty flavor and increase its fiber content.

For a tropical twist, try incorporating pineapple, coconut, or even chopped nuts. Each addition can give a unique spin to your cake, allowing you to tailor it to your preferences. Just remember that any added ingredients might affect the overall moisture, so adjust accordingly!

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works perfectly and will add even more creaminess to the cake.

→ How long will this cake last?

The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze the leftovers?

Absolutely! Once the cake is completely cooled, wrap it tightly in plastic wrap and then in aluminum foil before freezing. It will keep for up to 3 months.

→ What can I substitute for sugar?

You can substitute the sugar with honey, maple syrup, or a sugar replacement like erythritol, but be sure to adjust the liquid ingredients accordingly.