Banana-Cinnamon Snacking Cake

Preparation info

  • Makes one

    8 - or 9 inch

    Square Cake
    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Cakes traditionally made with fruit purees in the batter, like banana bread and apple tea bread, are good candidates for reducing fat successfully. Here mashed banana adds texture and sweetness that would ordinarily be derived from butter, sugar, and eggs. Yogurt keeps the cake moist and light with much less fat than the sour cream often used in banana cakes.


  • cups unbleached (all-purpose) flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup nonfat or lowfat yogurt
  • ¾ cup mashed ripe bananas (about bananas)
  • 2 tablespoons vegetable oil 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 bananas, thinly sliced for topping (optional)
  • Lemon juice (optional)
  • Confectioners’ sugar


    • Heat the oven to 400°F. Spray an 8- or 9-inch square baking pan with nonstick cooking spray. Set aside.
    • Stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl until very well blended. Whisk together the yogurt, bananas, vegetable oil, egg, and vanilla in a separate bowl, until thoroughly blended. Pour over the dry ingredients and gently stir just until blended. Do not overmix. Spread the batter in the pan.
    • Bake until the top of the cake has browned and the edges pull away from the sides of the pan, about 15 minutes. Cool the cake, in the pan, for a few minutes on a rack. Loosen the sides of the cake with a spatula and turn it out on a rack. Invert the cake right side up and cool thoroughly. If you like, top the cake with sliced bananas sprinkled with fresh lemon juice. Sprinkle confectioners’ sugar lightly through a sieve over the cake before serving.