There’s something comforting about the aroma of banana cake baking in the oven, warm, sweet, and nostalgic. This Banana Yogurt Cake takes that classic flavor to the next level with the addition of tangy yogurt and rich buttermilk for a moist, tender crumb.

Topped with a luscious browned butter cream cheese frosting, this cake is perfect for any occasion, from casual get-togethers to family celebrations.

Banana Yogurt Cake with Browned Butter Cream Cheese Frosting

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Why You’ll Like This Recipe

This Banana Yogurt Cake is everything you want in a homemade dessert: moist, flavorful, and easy to make. The combination of ripe bananas, creamy yogurt, and buttermilk ensures every bite is soft and full of flavor.

The browned butter cream cheese frosting adds a nutty depth that perfectly complements the sweetness of the cake. It’s a great way to use up ripe bananas, and the flavor only gets better the next day.

Ingredients You’ll Need

You’ll need basic baking staples for both the cake and frosting. Here’s what each ingredient contributes:

Bananas

Ripe bananas add natural sweetness, moisture, and flavor. The riper they are, the better, they should have plenty of brown spots. If you prefer a little texture, leave a few banana chunks instead of mashing them completely smooth.

Yogurt

Yogurt adds a gentle tang and makes the cake incredibly moist. Plain or Greek yogurt both work well. If you don’t have yogurt, sour cream is a great substitution that will give similar results.

Buttermilk

Buttermilk helps tenderize the crumb and enhances flavor. If you’re out, mix milk with a bit of lemon juice or vinegar and let it sit for a few minutes before using.

Flour

All-purpose flour provides structure. For a lighter texture, you could substitute part of it with cake flour.

Leavening Agents

Both baking soda and baking powder are used to give the cake its lift and ensure a soft, fluffy texture.

Sugar and Brown Sugar

A combination of white and brown sugar gives depth of flavor, the brown sugar adds a hint of caramel-like sweetness and extra moisture.

Cinnamon and Vanilla

These two add warmth and richness. You can experiment with spices like nutmeg or allspice for a fall twist.

Eggs

Eggs bind everything together and add richness to the batter.

For the Frosting

The browned butter gives the frosting a rich, nutty flavor that sets it apart from traditional cream cheese frosting. Cream cheese provides smoothness and tang, while powdered sugar adds sweetness. Vanilla brings everything together.

Success Tips for the Best Banana Yogurt Cake

Use overripe bananas for maximum flavor and sweetness.
Don’t overmix the batter once the flour is added. this keeps the cake tender.
If the cake starts to brown too quickly in the oven, tent it with foil halfway through baking.
Let the cake cool completely before frosting to prevent the frosting from melting.
For a deeper flavor, refrigerate the frosted cake overnight, banana cake always tastes better the next day.

Elizabeth

Banana Yogurt Cake with Browned Butter Cream Cheese Frosting

This moist Banana Yogurt Cake is made with ripe bananas, tangy yogurt, and buttermilk, then topped with a rich browned butter cream cheese frosting. A soft, flavorful dessert perfect for any occasion.

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Prep Time 20

Cook Time 20

Cooling Time 10

Total Time 50

Servings: 12

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

Banana Yogurt Cake:
1 1/2 cups ripe mashed bananas
3/4 cup yogurt
1 cup sugar
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs
3 cups all-purpose purpose flour
2 teaspoons vanilla extract
1 cup buttermilk
Browned Butter Cream Cheese Frosting:
1 stick butter Browned
8 oz cream cheese
1 Tbsp vanilla extract
½ teaspoon salt
2 cups powdered sugar

Equipment

1 sauce pan
1 set Measuring Cups and Spoons
2 mixing bowls
2 spatulas
1 9×13 cake pan

Method

In a small saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and has a nutty aroma. Pour it into a heat-safe bowl and let it sit at room temperature while you prepare and bake the cake. This allows it to cool slightly before mixing into the frosting later.
Preheat oven to 350°F (175°C). Grease and flour your baking pan or line it with parchment paper.
In a large bowl, mash ripe bananas until mostly smooth. Whisk in yogurt, sugars, eggs, vanilla, and buttermilk until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix to keep the cake light and tender.
Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.
In a large bowl, beat together the cream cheese, cooled browned butter, vanilla, and salt until smooth. Gradually add powdered sugar and beat until creamy and spreadable.
Spread the frosting evenly over the cooled cake. Slice and serve.

Notes

• Brown the butter first and let it cool while making the cake so it’s ready for the frosting once the cake has baked and cooled.

• Use very ripe bananas with lots of brown spots for the best flavor and moisture.

• If your cake starts to brown too quickly, tent a piece of foil loosely over the top while baking.

• Leave some small banana chunks in the batter for extra texture and banana flavor.

• Make sure the cake is fully cooled before adding the frosting, or the frosting may melt.

• The browned butter adds deep flavor to the frosting—watch carefully while cooking so it doesn’t burn.

• Store leftovers in the refrigerator in an airtight container for up to 5 days. Let it sit at room temperature for about 30 minutes before serving.

Variations to Try

Chocolate Chip Banana Cake: Fold in a handful of chocolate chips for a dessert-like twist.
Nutty Banana Cake: Add chopped walnuts or pecans for texture.
Banana Spice Cake: Mix in nutmeg or cloves for extra warmth.
Coconut Banana Cake: Substitute part of the yogurt with coconut yogurt and sprinkle shredded coconut on top of the frosting.

Storage Tips

Store your Banana Yogurt Cake in an airtight container in the refrigerator for up to 5 days. If you prefer to serve it at room temperature, let it sit out for about 30 minutes before serving. You can also freeze unfrosted cake layers for up to 2 months, just wrap tightly in plastic wrap and thaw before frosting.

FAQ

Can I make this cake ahead of time?

Yes. Bake the cake a day in advance, wrap it tightly once cooled, and frost it the next day. The flavors actually deepen overnight.

Can I use Greek yogurt instead of regular yogurt?

Absolutely. Greek yogurt gives the cake an even creamier texture, just make sure to use plain, not flavored.

What if I don’t have buttermilk?

Make your own by combining milk with a teaspoon of lemon juice or vinegar and letting it sit for 5–10 minutes before using.

Can I make this into cupcakes?

Yes. Pour the batter into lined muffin tins and bake for about 20–25 minutes, or until a toothpick comes out clean.

Banana Yogurt Cake with Browned Butter Cream Cheese Frosting

Why You’ll Like This Recipe