Easy Banana Cake Recipe – Cinnamon & Yogurt Delight

Last Updated on 2 months by Neha Deshmukh

Easy Banana Cake Recipe – Cinnamon & Yogurt Delight

Hey everyone! If you’re anything like me, you always end up with a bunch of ripe bananas sitting on your counter, begging to be used. And honestly, while banana bread is amazing, sometimes you want something a little different. That’s where this easy banana cake comes in! It’s wonderfully moist, subtly spiced with cinnamon, and has a lovely tang from the yogurt. I first made this when my little niece visited, and it disappeared in a flash – it’s a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This banana cake isn’t just delicious; it’s incredibly simple to make. It requires minimal effort and ingredients you probably already have in your pantry. Plus, it’s wonderfully adaptable – feel free to throw in some chocolate chips, nuts, or experiment with different spices. It’s perfect for a cozy afternoon tea, a quick dessert, or even a simple breakfast treat.

Ingredients

Here’s what you’ll need to whip up this delightful cake:

• 1 cup Maida/All purpose flour (about 120g)
• ½ cup Sugar (about 100g)
• 1 tsp Baking powder
• ½ tsp Baking soda
• ½ tsp Cinnamon powder
• A pinch of Salt
• 3 small Ripe bananas
• ¼ cup Cooking oil (about 60ml)
• ¼ cup Yogurt (about 60ml)
• ½ tsp Vanilla essence

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida/All Purpose Flour – Regional Variations & Substitutions
Maida is the standard flour used in India for cakes, giving it a soft texture. If you’re outside India, all-purpose flour works perfectly. You can also experiment with whole wheat flour for a slightly denser, healthier cake – just reduce the quantity to ¾ cup.

Sugar – Types & Impact on Texture
I usually use granulated sugar, but you can also use caster sugar for a finer crumb. Brown sugar will add a lovely molasses flavour and make the cake even more moist!

Baking Powder & Baking Soda – The Leavening Agents
These are essential for a fluffy cake! Make sure your baking powder and soda are fresh – they lose their potency over time. A quick test? Drop a little baking soda in vinegar; it should fizz vigorously.

Cinnamon Powder – Origin & Flavor Profile
Cinnamon adds such warmth to this cake. Indian cinnamon (cassia) is stronger and more pungent than Ceylon cinnamon, so adjust the amount to your preference.

Ripe Bananas – Choosing the Right Ripeness
The riper the bananas, the sweeter and more flavorful your cake will be! Look for bananas with plenty of brown spots – they’re perfect for baking.

Yogurt – Full Fat vs. Low Fat & Regional Types
I prefer using full-fat yogurt for a richer, moister cake. Dahi (Indian yogurt) works beautifully, as does Greek yogurt (though you might need to add a tablespoon of milk to thin it out).

Cooking Oil – Neutral Oils vs. Flavored Oils
I recommend using a neutral oil like sunflower or canola oil. Olive oil will impart a distinct flavour, which isn’t necessarily bad, but it will change the taste of the cake.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (convection mode). Grease a baking pan – I usually use an 8-inch square pan.
2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. Just give it a good mix to combine everything.
3. In a separate bowl, mash those ripe bananas until they’re nice and smooth. A few little lumps are okay, but mostly smooth is what we’re aiming for.
4. Now, let’s make the wet mixture. Add the oil, yogurt, and vanilla essence to the mashed bananas. Mix well until everything is nicely combined.
5. Gently fold the dry ingredients into the wet mixture. Don’t overmix! A few streaks of flour are fine – overmixing will result in a tough cake.
6. Pour the batter into your greased pan. If you’re feeling fancy, sprinkle some chopped walnuts or chocolate chips on top.
7. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for about 10 minutes before slicing and serving. It’s so good warm!

Expert Tips

• Don’t open the oven door frequently while the cake is baking – it can cause it to sink.
• For an extra moist cake, wrap it tightly in plastic wrap while it’s still slightly warm.
• A little lemon juice (about a teaspoon) added to the batter can enhance the banana flavour.

Variations

This recipe is a great base for experimentation!

Vegan Banana Cake Adaptation
My friend Priya is vegan, and she makes this cake using plant-based yogurt and a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water). It turns out beautifully!

Gluten-Free Banana Cake Adaptation (Flour Substitutions)
For a gluten-free version, try using a 1:1 gluten-free flour blend. Bob’s Red Mill is a good option.

Spice Level Adjustments – Adding Cardamom or Nutmeg
My grandmother always added a pinch of cardamom to her banana cake – it’s divine! Nutmeg is also a lovely addition.

Festival Adaptations – Christmas & Diwali Variations
During Christmas, I love adding a sprinkle of festive sprinkles on top. For Diwali, a dusting of powdered sugar and a few chopped pistachios make it extra special.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of chai or coffee is the perfect accompaniment.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 2 months.

FAQs

What is the best way to mash the bananas for this cake?
A fork works perfectly! You can also use a potato masher for a smoother consistency.

Can I use overripe bananas for this recipe?
Absolutely! The more ripe, the better. Those dark, spotty bananas are perfect for baking.

Can I substitute yogurt with something else?
You can try sour cream or even applesauce, but the texture might be slightly different.

How do I know if my banana cake is baked through?
The toothpick test is the best way! Insert a toothpick into the center of the cake – if it comes out clean, it’s done.

Can this cake be frozen after baking?
Yes, definitely! Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing.