Wonderful Banana Cake

Moist, flavorful, and utterly delightful, this wonderful banana cake is a true showstopper. Made with ripe bananas, creamy Greek yogurt, and a hint of vanilla, this indulgent treat is perfect for special occasions or everyday celebrations.

With a tender crumb and subtle sweetness, it’s a cake that’s sure to impress!

Ready Time

2 hrs

Yields

10 servings

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups mashed ripe bananas
1 cup plain Greek yogurt
1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Add the mashed bananas to the mixing bowl and mix until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the Greek yogurt until smooth.

If using walnuts, fold them into the batter with a rubber spatula.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

Make sure to use room temperature eggs for a lighter and fluffier cake. Don’t overmix the batter, especially when adding the flour mixture, to prevent a dense cake.

If you’re using walnuts, be gentle when folding them into the batter to avoid breaking them.

Use very ripe bananas for the best flavor. Greek yogurt adds moisture and tenderness, so don’t skip it! If you’re not using walnuts, you can also try substituting with chopped pecans or hazelnuts.

These cakes will keep at room temperature for up to 3 days, or you can wrap them tightly and freeze for up to 2 months.