If you have some ripe bananas that no one wants to eat anymore, you can make this Yogurt and Banana Loaf Cake, or add the recipe to your list of sweets to try. It’s a soft and delicious cake, perfect for breakfast or an afternoon snack, maybe with friends. This cake is easy and quick and is accessible to everyone, one slice leads to another. What do you say, do you want to try it too?
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Yogurt and Banana Loaf Cake Ingredients
- 3 eggs
- 3/4 cup sugar
- 1/2 cup sunflower oil
- 1 container yogurt (banana flavored)
- 1 3/4 cup all-purpose flour
- 2/3 cup cornstarch
- 1 cup banana
- 1 packet baking powder
Yogurt and Banana Loaf Cake Steps
In a bowl, beat the eggs with the sugar using an electric mixer. Once the eggs are well beaten, pour in the oil and yogurt container. Lower the mixer speed and continue mixing.
Peel the banana and mash it with a fork in a bowl, you can also add a few drops of lemon.
Add the banana to the mix, blend again at low speed to combine all the ingredients well.
Gradually add the sifted flour and baking powder while continuing to blend. Line the loaf pan with parchment paper, then pour the batter inside.
Bake at 340°F and let it cook for about 40 minutes. Always adjust according to your oven.
After the cooking time, insert a wooden skewer into the cake. If it comes out completely dry, the loaf cake is ready. If the skewer is moist, leave it in the oven for a few more minutes.
Remove the loaf cake from the pan only when it’s cold, so there’s no risk of breaking it. You can also dust it with powdered sugar.
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