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 soda; 1/2 teaspoon baking powder; 1 tablespoon ground cinnamon; 1/4 teaspoon salt

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As a breakfast lover, I’m always on the lookout for something both hearty and delicious. I decided to combine my favorite flavors of cinnamon and banana into a yogurt-based cake that’s perfect for breakfast or brunch. The yogurt adds a lovely moisture to the cake, and it makes it a bit healthier than traditional cakes. Each bite bursts with flavor, and the aroma wafting through the kitchen while it bakes is absolutely irresistible. This recipe has quickly become a family favorite, and I can’t wait for you to try it!

Created by

Elodie Fairfax

Last updated on 2026-01-21T21:49:34.472Z

When I first experimented with making a breakfast cake, I wanted something that felt indulgent without being overly sweet. I hit upon banana and cinnamon as a pairing that not only works beautifully in flavor but also complements the yogurt's tang. I find that using ripe bananas not only enhances the sweetness naturally but also helps create a moist texture that keeps the cake deliciously tender.

Another tip I discovered during my baking journey is to let the cake cool slightly before slicing. It allows the flavors to settle and makes for cleaner edges when you cut into it. This cake is perfect for sharing, and it pairs nicely with a fresh cup of coffee or tea!

        Why You'll Love This Recipe
        Moist and tender texture from yogurt and ripe bananas.
The warm spice of cinnamon complements the sweetness perfectly.
Easy to make, with minimal cleanup—perfect for busy mornings.

      

Understanding the Ingredients

The combination of ripe bananas and yogurt is crucial for achieving the perfect texture in this breakfast cake. Ripe bananas not only impart natural sweetness but also add moisture, making the cake tender. Yogurt contributes to a rich, moist crumb, reducing the need for excessive oil or butter. If you're out of plain yogurt, you can substitute with Greek yogurt for a thicker texture or applesauce for a lighter option, though the flavor will vary slightly.

Cinnamon is what really elevates the flavor profile of this cake. The warmth of cinnamon creates a comforting and inviting atmosphere, making it a perfect morning treat. If you’re a fan of spices, consider adding a pinch of nutmeg or allspice to the dry ingredients for an extra depth of flavor. When measuring spices, ensure they are fresh as older spices can lose their potency, leading to a less flavorful cake.

Baking Tips for Success

When mixing the batter, it’s essential to be mindful of overmixing, which can lead to a dense texture. Stir gently until the dry ingredients are just incorporated—the batter will contain some lumps but that’s perfectly fine! If you’re using a kitchen scale, measuring out 1.5 cups of flour translates to around 190 grams, ensuring accuracy in your bake that contributes to the cake's overall success.

Make sure your oven is at the right temperature before baking. An oven thermometer can be a great tool to ensure even heating, as many home ovens can be off by several degrees. Bake the cake until the edges are golden and when you insert a toothpick in the center, it should come out clean. If it’s still wet, give it an additional 5 minutes before checking again.

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 soda
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1/4 teaspoon salt

Optional Toppings

Powdered sugar or a drizzle of honey for serving.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.

Mix Wet Ingredients

In a large bowl, combine the mashed bananas, yogurt, sugar, vegetable oil, eggs, and vanilla extract. Mix well until everything is smooth and fully incorporated.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix—some lumps are fine!

Bake

Pour the batter into the prepared cake pan and smooth the top. 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, then transfer it to a wire rack to cool completely. Slice and serve with optional toppings.

Pro Tips

For an added twist, try folding in some chopped walnuts or chocolate chips into the batter before baking. Enjoy it warm for breakfast or as an afternoon snack!

Serving Suggestions

This Cinnamon Banana Yogurt Breakfast Cake is versatile and can be served in various ways. For a delightful brunch presentation, top slices with a dollop of whipped cream or a drizzle of honey. Fresh fruits, like sliced strawberries or blueberries, enhance the visual appeal and add a burst of freshness that complements the flavors beautifully. You can also sprinkle some chopped nuts on top for an added crunch.

For a simple yet indulgent twist, serve it warm with a scoop of vanilla ice cream, creating a lovely dessert option. You can pair it with coffee or a fruity smoothie to kickstart your day. The cake can also be enjoyed plain, as its natural sweetness and flavor are satisfying on their own.

Make-Ahead and Storage

This cake is an excellent make-ahead option, perfect for busy mornings. It can be baked a day in advance and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate; it will keep for about 5 to 7 days. Reheat slices in the microwave for 10-15 seconds for a warm and comforting treat.

If you want to keep portions for later, consider freezing individual slices. Once cooled, wrap each slice in plastic wrap and place them in an airtight container. The cake can be frozen for up to three months. To enjoy, simply thaw at room temperature or pop it in a toaster oven for a few minutes until warmed through—perfect for a quick breakfast!

Questions About Recipes

→ Can I use a different type of yogurt?

Yes, you can use Greek yogurt or flavored yogurt, but be mindful of the sugar content.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw before serving.

→ What if I don’t have ripe bananas?

You can place unripe bananas in a paper bag for a day or two to speed up the ripening process.