Cake & Cookie Recipes > Banana Yogurt Cake

How to make banana yogurt cake:
A fresh, tangy cake made with yogurt, lemon and bananas. Banana and yogurt cake is topped with a deliciously creamy icing and fresh bananas.


8oz plain/all purpose flour
3/4 teaspoon salt
3 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
6oz butter
6oz caster sugar
2 eggs
1 teaspoon grated lemon rind
1 teaspoon vanilla essence
4 bananas peeled and mashed with a little lemon juice.
2 tablespoons lemon juice
4oz natural yogurt
4 small bananas for decoration.

for icing:

3oz butter
12oz sifted icing sugar
3 tablespoons milk
1 teaspoon vanilla extract
(see measure conversions for more information)


- Mix together the flour, salt, baking powder and bicarbonate of soda.
- Sift mixture into a basin.
- Cream together the butter and sugar until light in colour and fluffy in texture.
- Add the eggs one at a time. Beat the mixture well after each addition.
- Stir in the lemon juice, lemon rind and vanilla essence.
- Add the yogurt to the mashed bananas.
- Add the flour, salt, bicarbonate and baking powder mixture to the creamed butter and sugar.
- Fold in the mashed bananas.
- Beat well with a wooden spoon.
- Put into a deep, well-greased, 9 inch square cake tin.
- Bake at 180 degrees C. for 40 - 45 minutes.
- Remove from the oven and allow to cool for 15 minutes.
- Turn out onto a wire rack.

To make the icing:
- Sieve the icing sugar.
- Cream the butter.
- Beat half of the icing sugar into the butter.
- Add the milk and the vanilla extract.
- Beat in the remaining icing sugar.
- Decorate the cake with the icing and sliced banana dipped in lemon juice.