A moist and delicious chocolate banana yogurt cake that’s perfect for breakfast or dessert. This easy-to-make cake combines ripe bananas, rich cocoa, and creamy yogurt for a tender crumb and delightful flavor.
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2 large ripe bananas, mashed
1/2 cup plain Greek yogurt
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
In a large bowl, beat the granulated sugar, mashed ripe bananas, plain Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Pour the batter into the prepared cake pan and spread evenly.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and allow it to cool completely before slicing and serving.