Cinnamon Banana Yogurt Breakfast Cake

Name: Cinnamon Banana Yogurt Breakfast Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 2 ripe bananas, mashed; 1 cup plain yogurt; 1/2 cup sugar; 2 large eggs; 1/4 cup vegetable oil; 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: Oven Inspiration

I recently discovered a delightful way to elevate my breakfast game with this Cinnamon Banana Yogurt Breakfast Cake. The combination of ripe bananas, creamy yogurt, and the warm spice of cinnamon creates a moist and flavorful treat that is perfect for busy mornings. Not only does it make a satisfying breakfast, but it also doubles as a tasty snack throughout the day. Each bite is packed with nutrition, and I love how easy it is to whip up. Get ready to start your day on a delicious note!

Created by

Tamsyn Calder

Last updated on 2026-01-21T19:18:37.560Z

When I first made this Cinnamon Banana Yogurt Breakfast Cake, I wasn’t sure how it would turn out. To my surprise, the result was not just pleasing to the eyes but had a wonderful flavor profile. The bananas provide natural sweetness, while the yogurt keeps the cake moist without the need for excess oil. I recommend using overripe bananas, as they add more flavor and sweetness, enhancing the overall taste.

What really impressed me was how versatile this cake is. It’s perfect for breakfast, brunch, or even as a snack. I often pair it with a dollop of yogurt or a drizzle of honey to elevate the flavors even further. You can’t go wrong with this one; it’s a crowd-pleaser!

Why You Will Love This Recipe
Moist texture balanced with bananas and yogurt
Warm cinnamon aroma that fills your kitchen
Quick and easy preparation perfect for busy mornings

Understanding the Ingredients

The key to a moist and flavorful Cinnamon Banana Yogurt Breakfast Cake lies in the use of ripe bananas and yogurt. Ripe bananas not only lend natural sweetness but also contribute to a softer crumb texture. When selecting bananas, aim for ones with lots of brown spots, as they will provide the best flavor. Plain yogurt complements the bananas, adding creaminess while also providing a slightly tangy flavor, which balances the sweetness and enhances the cake's overall depth.

The choice of flour is also crucial in this recipe. All-purpose flour works well as it provides the right structure without being overly dense. If you're looking for a healthier alternative, you could substitute half of the all-purpose flour with whole wheat flour. This will add a nutty flavor and extra fiber but may slightly alter the cake's texture, making it denser. Keep an eye on baking time, as whole wheat can require just a bit longer in the oven.

Baking Tips for Perfection

When combining the wet and dry ingredients, it's important not to overmix the batter. Stir just until the dry ingredients are incorporated, as overmixing can lead to a tough cake texture. You want to achieve a batter that is slightly lumpy but no large dry flour pockets remain. This technique ensures that your breakfast cake remains light and fluffy, taking full advantage of the moisture from the bananas and yogurt.

As you bake, keep an eye on color and aroma. The cake should develop a beautiful golden-brown crust around the edges, and your kitchen will be filled with a warm cinnamon scent. If you notice the top browning too quickly, consider loosely covering it with aluminum foil. This will prevent over-browning while allowing the center to bake thoroughly.

Ingredients

Gather the following ingredients to make your delicious cake.

For the Cake

2 ripe bananas, mashed
1 cup plain yogurt
1/2 cup sugar
2 large eggs
1/4 cup vegetable oil
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

Once you have all the ingredients ready, you can begin making the cake!

Instructions

Follow these simple steps to bake your perfect Cinnamon Banana Yogurt Breakfast Cake.

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, sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth.

Combine Dry Ingredients

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

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Enjoy your delicious cake either plain or topped with your favorite spreads!

Pro Tips

For added texture, consider folding in some chopped nuts or chocolate chips into the batter before baking. You can also enhance the flavor by adding a pinch of nutmeg or substituting half of the yogurt with mashed avocado for a creamier version!

Make-Ahead & Storage

This breakfast cake can easily be made ahead of time, making it a convenient option for busy mornings. After baking, let the cake cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. It can be kept at room temperature for up to two days or refrigerated for up to a week. If your mornings are particularly hectic, consider slicing the cake into individual portions. This way, you can grab a slice easily, providing an effortless breakfast option.

For longer-term storage, you can freeze the cake. Once cooled and wrapped securely in plastic wrap and then in foil, it will last in the freezer for about three months. To enjoy, simply thaw overnight in the refrigerator or at room temperature for a few hours. Reheat individual slices in the microwave for a quick warm-up, restoring the lovely moist texture.

Flavor Variations

While the classic combination of banana and cinnamon is delightful, feel free to experiment with different flavors in your breakfast cake. Adding a handful of chopped nuts, such as walnuts or pecans, enhances the texture and introduces a satisfying crunch. Alternatively, you could mix in some chocolate chips for a decadent touch; just keep in mind that this will increase the sweetness and calorie count.

If you're looking for a twist, consider replacing the ground cinnamon with other spices, such as nutmeg or allspice. This modification will change the flavor profile and introduce unique warmth to the cake. Some bakers even enjoy adding a splash of pure maple syrup to the wet ingredients, enhancing sweetness while adding a touch of sophistication.

Questions About Recipes

→ Can I substitute the yogurt?

Yes, you can use Greek yogurt or any dairy-free yogurt alternative.

→ How do I store the cake?

Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap slices in plastic wrap and freeze them for up to 3 months.

→ What can I serve with the cake?

This cake pairs wonderfully with yogurt, fresh fruit, or a drizzle of honey.