A moist and flavorful chocolate banana yogurt cake that combines ripe bananas, rich cocoa, and creamy yogurt for a deliciously tender treat perfect for any occasion.
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (100 grams) granulated sugar
1/2 cup (110 grams) packed light brown sugar
2 large ripe bananas, mashed (about 1 cup)
1/2 cup (120 ml) plain Greek yogurt
1/4 cup (60 ml) vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the granulated sugar, light brown sugar, mashed bananas, Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and let it cool completely before slicing and serving.