Flourless Banana Yogurt Cake
Directions
- 1Let the bananas get good and ripe so they're naturally sweet.
- 2Preheat oven to 340°F (170°C).
- 3Line the pan with parchment paper (or lightly grease, then line for easy release).
- 4Peel bananas into a large bowl and mash until very smooth.
- 5Mix eggs into the banana mash until combined.
- 6Add thick yogurt and a tiny pinch of salt (optional).
- 7Fold gently until smooth and thick, with a slow-flowing batter.
- 8Gently fold in blueberries (be gentle so they don’t burst and stain the batter).
- 9Pour into the lined pan and tap lightly to release air bubbles.
- 10Into the oven it goes nice and slow.
- 11Bake at 340°F (170°C) for 25–35 minutes, depending on pan size.
- 12Cool for 15–30 minutes before slicing for the best texture.
Ingredients
- 2 Ripe bananas
- 2 Eggs
- 150 g Plain thick yogurt
- 1 small handful Blueberries
- 1 tiny pinch Salt
- 0.5 tsp Vanilla extract
Equipment
Ovenbaking panparchment paperforkspatula
Tips
- Bananas must be very ripe — they carry all the sweetness
- Use thick yogurt — thin yogurt makes the cake too soft
- Don’t overmix — gentle mixing keeps it tender
- Every oven is different — check at 25 minutes, then add 3–5 minutes if needed
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