Desserts
This banana cake recipe with yogurt and oil delivers a velvety crumb that stays moist for days—no fancy ingredients required. Growing up in Nana Mae's Atlanta diner, I learned how simple pantry staples could create magic in the oven. The yogurt keeps it tender while the oil adds richness, creating a texture that's impossible to resist.
The beauty of this recipe lies in its foolproof simplicity: ripe bananas, basic spices, and a touch of vanilla transform into a cake that's perfect for breakfast or dessert. I've tested this recipe countless times, and it never fails to impress—whether you're feeding a crowd or treating yourself to a solo slice.
What you'll end up with is a rich, golden cake with a perfectly balanced sweetness from the bananas and just the right amount of moisture from the yogurt and oil. The aroma alone will have everyone asking what's for dessert, and the first bite delivers that satisfyingly tender crumb we all love.
Best of all, this recipe scales beautifully—whether you're baking for two or twelve. The instructions are straightforward, and the results are consistently delicious. Let's get baking!
Ingredients for banana cake recipe with yogurt and oil
Simple pantry staples transform into this velvety banana cake—moist, rich, and foolproof every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 3 medium | Mashed thoroughly for sweetness |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Plain Yogurt 🥛 | 1 cup | Full-fat for moisture |
| Vegetable Oil 🫒 | 1 cup | Light or canola preferred |
| Granulated Sugar 🍚 | 1 ½ cups | White or brown sugar |
| Baking Soda 🧂 | 1 tsp | Not baking powder |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🍯 | 2 tsp | Pure extract preferred |
| Walnuts 🌰 | 1 cup | Chopped, optional topping |
| Powdered Sugar 🍚 | ¼ cup | For dusting, optional |
The bananas are the star here—ripe ones with brown spots pack the most flavor. Grab a bunch from the store and let them sit on your counter for a couple days if they're not quite ready. Whole Foods or your local grocery store usually has good options. For the yogurt, I always reach for the full-fat kind (plain Greek yogurt works best)—it keeps the cake tender. The oil? Don't overthink it—vegetable or canola oil from the regular grocery store shelf is perfect. Walnuts add crunch, but skip them if you're avoiding nuts—this cake is delicious without.
No walnuts? Toasted pecans or chopped pecans work just as well. Short on powdered sugar for dusting? Regular granulated sugar crushed in a food processor does the trick. The vanilla extract can be imitation, but pure vanilla extract makes a noticeable difference. For a lighter cake, sift the flour and baking soda together before mixing. If you're baking in a high-altitude area, you might want to add an extra quarter teaspoon of baking soda. And if your bananas aren't sweet enough? Add a tablespoon of honey or maple syrup to the batter.
This cake keeps beautifully—3-4 days wrapped at room temperature or 1 week in the fridge. I like to slice it the day after baking when the flavors have really melded. For freezing, wrap individual slices in plastic wrap and store for up to 3 months. The yogurt and oil combo means it stays moist even after a few days, which is why this recipe has been a crowd-pleaser for decades. Double the recipe if you're feeding a crowd—it scales perfectly.
Why You'll Love This Recipe
- No Mashing Required: I swear by this trick—just blend the ripe bananas right in the bowl. No sticky fingers, no extra dishes, and the texture stays perfectly moist. The yogurt does the heavy lifting of keeping it tender without needing a mixer.
- Sweet-Tart Magic: That yogurt isn’t just for moisture—it adds this bright, tangy lift that cuts through the banana’s natural sweetness. Honestly, it’s the secret weapon that makes this cake taste like a bakery treat, not just a "use-up-the-bananas" fix.
- Breakfast or Dessert: Serve it warm with a drizzle of honey for a lazy weekend brunch, or let it cool for a grab-and-go snack. My kids ask for it after school and at dinner—proof it works at any time of day.
- Pantry Staple Power: You’re already using things you have: flour, sugar, oil. No weird ingredients, no last-minute store runs. And since it keeps well for days (if it lasts that long), it’s my go-to when I’m low on time and money.
Step-by-step instructions for banana cake with yogurt and oil
Here's how to make this moist, tender banana cake using just pantry staples.
Prep the Bananas and Mix Wet Ingredients
Start by mashing the 3 medium ripe bananas in a large mixing bowl until completely smooth. I like to use a fork for this step—it gives you better control than a blender for cake batter. The bananas should be free of any lumps, as this ensures a velvety crumb rather than a dense one.
Add the 1 cup plain yogurt, 1 cup vegetable oil, 1.5 cups granulated sugar, 2 teaspoons vanilla extract, and ½ teaspoon salt to the mashed bananas. Mix everything together until fully combined. The batter should be thick but pourable, with no streaks of flour remaining at this stage. This mixture forms the moist, tender base of the cake.
Combine Dry Ingredients and Fold Gently
In a separate bowl, whisk together the 2½ cups all-purpose flour and 1 teaspoon baking soda. Sifting the flour at this stage prevents lumps and creates a lighter texture. I always sift directly into the mixing bowl to avoid extra steps.
Gradually add the dry ingredients to the wet mixture, folding with a rubber spatula instead of mixing vigorously. Overmixing develops gluten, which can make the cake tough. Stop as soon as the flour is just incorporated—you should still see small streaks of flour throughout the batter. This gentle folding preserves the cake's tender crumb.
Bake Until Golden and Springy
Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.
I like to check the cake at the 30-minute mark—if the top is browning too quickly, tent it loosely with aluminum foil to prevent overbrowning. The cake should spring back slightly when pressed gently in the center, indicating it's fully baked. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
Add Walnuts and Dust with Powdered Sugar (Optional)
While the cake cools, chop the 1 cup walnuts into rough pieces if you prefer texture, or leave them whole for a rustic look. Once the cake has cooled completely, sprinkle the walnuts evenly over the top. For an extra touch, dust the cake with ¼ cup powdered sugar using a fine-mesh sieve for a delicate, sweet finish.
This cake tastes best at room temperature, so I recommend slicing it after it's completely cooled. The yogurt and oil keep it moist for days, while the walnuts add a satisfying crunch. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat.
Pro Tips For Making Banana Cake Recipe With Yogurt And Oil
- Mash Bananas Properly: Don’t just chop them—squish those bananas through a fork until they’re smooth, with no visible chunks. I learned this the hard way when my first batch had a weird texture from half-mashed bananas. A potato masher works too if you’re lazy, but get them smooth.
- Whisk Yogurt First: Stir the yogurt with a fork until it’s fully blended with the wet ingredients before adding flour. I used to pour it in straight from the tub, and the cake turned out dense. A few seconds of whisking makes all the difference—it lightens the batter.
- Don’t Overmix the Batter: Once you fold in the flour, stop after 10-12 strokes. I’ve ruined batches by overworking it, and the cake ends up tough instead of tender. The yogurt and oil are enough to keep it moist—no need to turn it into glue.
- Oil the Pan Well: Use about 1 tablespoon of vegetable oil to coat the pan and grease the parchment paper if you’re using it. I skipped this once, and the cake stuck like glue. A quick wipe-down with a paper towel after oiling ensures it comes out clean every time.
Storing and reheating this dish
Room-Temp Storage
This banana cake stays fresh for 3-4 days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. I like to place it on a wire rack first to cool completely, then wrap it while still slightly warm to trap moisture. The yogurt and oil combo keeps it wonderfully tender—no dry crumb here! 🌟
Fridge Preservation
For longer storage, refrigerate your cake for up to 1 week in an airtight container. The flavors actually deepen overnight, making it perfect for breakfast the next morning. I always slice it before storing to prevent it from drying out at the edges. When ready to serve, let slices sit at room temperature for 10-15 minutes to restore that perfect crumb.
Freezing Tips
Wrap individual slices in plastic wrap and store them in a freezer bag for up to 3 months. The yogurt and oil prevent freezer burn, so your cake will thaw with the same moist texture. To reheat, I recommend the microwave on 50% power for 20-30 seconds—just enough to warm through without drying out. For a stovetop option, warm slices over low heat with a splash of water to maintain moisture.
Reviving Dry Slices
If your cake loses moisture after storage, don't toss it! Brush slices with a little simple syrup (equal parts sugar and water, heated until dissolved) or warm them briefly in the microwave with a damp paper towel. The yogurt base makes this cake remarkably forgiving—it always bounces back better than most cakes I've tried. 💫
Make-Ahead Strategy
Here's my pro tip: Bake this cake 1 day ahead of serving. The flavors meld beautifully overnight, and it's perfect for holiday gatherings or potlucks. Store the whole cake wrapped at room temperature, then slice just before serving. The walnuts stay crisp, and the powdered sugar topping keeps its delicate texture when stored properly.
Nutrition facts
Frequently asked questions
Why does this banana cake stay moist longer than others?
The yogurt and oil combo is the secret! Yogurt adds moisture while tenderizing the crumb, and oil creates a rich, velvety texture that prevents drying. Unlike butter-based cakes, this one stays fresh for 3-4 days at room temperature. Nana Mae always swore by this trick in her diner—it's what made her banana cake legendary!
Can I substitute Greek yogurt for regular yogurt? Greek yogurt works perfectly and adds even more protein for a heartier cake. Just
What if my bananas aren't ripe enough?
No problem! Place unripe bananas in a brown paper bag with an apple for 1-2 days to speed up ripening. For extra sweetness, add 1 tablespoon honey or maple syrup to the wet ingredients. Ripe bananas with brown spots are ideal—they're sweeter and mash more smoothly, giving your cake that perfect flavor balance.
How do I adjust this recipe for a bundt pan?
Use the same batter quantity but bake at 350°F for 45-55 minutes in a greased bundt pan. Check for doneness with a toothpick at 40 minutes. The baking time may vary based on pan size—smaller bundt pans bake faster. For even browning, tent with foil if the top darkens too quickly. The yogurt keeps it moist regardless of pan shape!
Can I make this cake without walnuts?
Omit the walnuts entirely or substitute with toasted pecans, chopped dates, or even chocolate chips for variety. The cake's base flavor shines on its own, but the crunch adds texture. For a nut-free option, skip the topping or use crushed graham crackers instead. The yogurt and oil ensure the cake remains delicious regardless of toppings.