When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Banana Yogurt Cake Recipe

Banana Yogurt Cake Recipe

Make the most of those ripe bananas with this gorgeous banana yogurt cake. It's sweet, moist and ever so easy to make.
Is it my taste buds or am I just imagining it, but when I buy organic bananas they do seem to have much better flavor.

3/4 cup Butter
1 1/2 cups Sugar
2 Eggs
1 cup Mashed ripe banana
2 cups Cake flour, sifted
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
8 ounces Banana flavored yogurt
1/2 cup pecans chopped
1 tsp Vanilla extract
1 cup Flaked coconut

Banana Flavored Syrup

2/3 cup Water
2/3 cup Sugar
1/2 cup Crème de banana

Creamy Nut Filling

1/2 cup Sugar
2 Tablespoons Flour
1/4 tsp Salt
1/2 cup Half and half
2 Tablespoons Butter
1/2 cup Pecans chopped
1 tsp Vanilla extract

White Snow Frosting

1/4 cup Shortening
1/4 cup Butter
1 Egg white
1/2 tsp Coconut extract
1/2 tsp Vanilla extract
2 cups Confectioners' sugar

Oven Temp ~ 350°
Baking Time ~ 30 to
Cake Pan Type ~ two  9-inch round cake pans
Preheat oven, grease and flour your pans.

Cream together the butter and sugar into large mixing bowl at medium speed of an electric mixer. Add eggs one at a time, beating well after each addition. Add banana, beat well.

Combine the flour, baking powder, soda and salt in a medium bowl. Add flour mixture to cream mixture alternately with the yogurt, beginning and ending with flour mixture. Mix after each addition. Stir in pecans and vanilla.

Pour banana yogurt cake batter into prepared pans. Sprinkle 1/2 cup coconut evenly over batter in each cake pan. Bake cake at suggested temperature until cake tests done with a toothpick or cake tester.
Let cake layers cool in pans for 10 minutes. Carefully remove cake layers from pans and let cool completely on wire racks.

Place both cake layers, coconut side down on serving plates. Brush tops with Banana Flavored Syrup. Spread the Creamy Nut Filling on the top of one layer. Place the second layer coconut side up, on top of the Creamy Nut Filling. Spread White Snow Frosting on sides and 1" around top edge of banana yogurt cake, leaving the center unfrosted.

Banana Flavored Syrup:
Combine water and sugar in a saucepan, bring to a boil and let simmer until sugar dissolves. Cool and add crème de banana.
Creamy Nut Filling:
Combine sugar, flour, salt, half-and-half and butter in a small
saucepan. Cook over medium heat, stirring constantly until mixture is thick and creamy.

Remove saucepan from heat and stir in chopped pecans and vanilla.
Cool completely.
White Snow Frosting:
Combine shortening, butter, egg white and extracts into a medium mixing bowl. Beat at medium speed of an electric mixer until blended.

Gradually add sifted sugar to cream mixture, beating at medium speed until frosting reaches proper spreading consistency.
12 Servings
Nutrition facts:
Serving Size 243 g
Calories 646
Calories from Fat 292
Total Fat 32.4g 50%
Saturated Fat 15.8g 79%
Cholesterol 77mg 26%
Sodium 396mg 16%
Total Carbohydrates 87.2g 29%
Dietary Fiber 2.4g 10%
Sugars 66.6g
Protein 5.2g
Vitamin A 12% • Vitamin C 3% • Calcium 5% • Iron 13%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!