Cinnamon Banana Yogurt Breakfast Cake

Name: Cinnamon Banana Yogurt Breakfast Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 ripe bananas, mashed; 1 cup plain yogurt; 1/3 cup honey or maple syrup; 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: Baked Favorites

I absolutely love starting my day with something that feels like a treat yet is wholesome. This Cinnamon Banana Yogurt Breakfast Cake combines my favorite flavors of ripe bananas and warm cinnamon, creating a delightful morning delight. The yogurt lends a moist texture that elevates the cake, making it perfect alongside my morning coffee or as an afternoon snack. Every bite is a burst of flavor, and it's so easy to whip up, making it a go-to recipe for busy mornings.

Created by

Ione Rutherford

Last updated on 2026-01-21T21:53:34.226Z

I remember the first time I made this cake; the aroma filled my kitchen, drawing everyone in with its warm spices. Using ripe bananas is key; they provide natural sweetness and moisture that elevate the overall flavor. Plus, I love how this recipe is adaptable. You can toss in walnuts for a satisfying crunch or swap the yogurt for a dairy-free alternative!

This Cinnamon Banana Yogurt Breakfast Cake is not just another sweet treat; it’s nutrient-rich and can be enjoyed guilt-free. I often have it ready for those hectic mornings when I need a quick but hearty breakfast. It's quick, nourishing, and keeps me full until lunchtime!

Why You Will Love This Recipe
Moist and fluffy texture from the yogurt
Delectable blend of warm cinnamon and sweet bananas
Perfect make-ahead option for busy mornings

Understanding Yogurt's Role

The addition of yogurt in this Cinnamon Banana Yogurt Breakfast Cake is crucial for achieving that moist and fluffy texture. Yogurt not only adds moisture but also brings acidity, which reacts with the baking soda to help the cake rise beautifully. When using plain yogurt, go for whole-milk or Greek varieties for a richer taste. If you're looking for a dairy-free alternative, unsweetened coconut yogurt can work well, though it may impart a slight coconut flavor.

It's important to note that the freshness of your yogurt can directly impact the cake's flavor and moisture. If you're unsure about the yogurt in your fridge, perform a quick sniff test. If it smells off, it’s better to err on the side of caution and buy a fresh container. This will ensure your cake turns out perfectly.

Banana and Cinnamon Harmony

Bananas are a natural sweetener in this recipe, so selecting the right level of ripeness is key. Look for bananas with plenty of brown spots; they’ll have developed more sugars, resulting in a sweeter and more flavorful cake. If you only have slightly green bananas, you can speed up their ripening by placing them in a paper bag at room temperature for a day.

Cinnamon enhances the overall flavor profile, providing warmth and depth. For an extra punch, consider using fresh ground cinnamon if you have it available. You can also experiment by adding a pinch of nutmeg or cardamom for an aromatic twist. Just be careful not to overdo it, as these spices can quickly overpower the banana's sweet notes.

Baking and Storage Tips

When pouring the batter into your cake pan, ensure it’s evenly distributed to promote even baking. If you notice that the batter is particularly thick, it’s perfectly fine to gently tap the pan on the counter a couple of times to release any air bubbles. Baking time may vary based on your oven and pan type, so keep an eye on the cake starting at the 20-minute mark for visual cues—it should be golden brown with a springy top.

Once your cake has cooled, store it in an airtight container at room temperature for up to three days for the best texture. To freeze leftovers, slice the cake into portions and wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy a wholesome treat whenever you desire, simply thawing and enjoying at room temperature or gently reheating in the microwave.

Ingredients

Gather these simple ingredients to make your breakfast cake:

Cake Ingredients

2 ripe bananas, mashed
1 cup plain yogurt
1/3 cup honey or maple syrup
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 well and prepare for baking!

Instructions

Now, let's get to baking!

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 bowl, combine the mashed bananas, yogurt, honey, vegetable oil, eggs, and vanilla extract. Mix well until fully combined.

Combine Dry Ingredients

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

Combine Mixtures

Gently fold the dry ingredients into the wet mixture until just combined. Take care not to overmix.

Bake

Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy your delicious breakfast cake!

Pro Tips

For extra flavor, add chopped nuts or a handful of chocolate chips into the batter before baking.

Variations to Try

For a fun twist on this breakfast cake, consider adding mix-ins such as chopped nuts or chocolate chips. Walnuts or pecans provide a delightful crunch, while chocolate adds a decadent touch that pairs beautifully with the banana flavor. If you choose to add chocolate chips, consider using dark chocolate for a richer taste without overwhelming sweetness.

You can also experiment with adding a handful of blueberries or even shredded coconut for a tropical vibe. If you go this route, simply adjust the flour slightly so that the added moisture doesn’t impact the cake's structure.

Serving Suggestions

This breakfast cake is incredibly versatile when it comes to serving. Enjoy it plain, or top with a dollop of whipped cream or a drizzle of honey for a special touch. Pair the cake with fresh fruit like sliced strawberries or kiwi for a refreshing contrast that brightens up the dish.

For a protein boost, serve it alongside scrambled eggs or Greek yogurt. The combination of flavors makes for a balanced breakfast that’s both satisfying and nourishing. Should you have any leftovers, they make for a delightful snack option later in the day.

Troubleshooting Tips

If your cake seems too dense after baking, it may be a result of overmixing the batter. Take care to combine the wet and dry ingredients just until they are incorporated; some lumps are perfectly fine. Additionally, ensure that your baking powder and baking soda are fresh, as expired leavening agents can inhibit the cake's rise.

If you notice that your cake is browning too quickly, you can tent it with aluminum foil during the last few minutes of baking. This will prevent the top from burning while allowing the inside to cook through. Remember, every oven behaves differently, so learning the quirks of yours will help you perfect this recipe.

Questions About Recipes

→ Can I use other fruits instead of bananas?

Yes, you can substitute with applesauce or even pureed pumpkin for a different twist.

→ Is it possible to make this cake vegan?

Absolutely! Use flax eggs instead of regular eggs and a dairy-free yogurt.

→ How do I store leftover cake?

Keep any leftovers stored in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil before placing it in the freezer.