The photo shows a Flourless Banana Greek Yogurt Cake made around three very ripe bananas, eggs, and Greek yogurt. Since the lower part of the original image is cut off, I can’t reliably claim the exact remaining ingredients from the image alone. I’ve reconstructed a complete, practical version that gives the same moist, golden, banana-rich style. Similar flourless versions use ripe bananas, Greek yogurt, eggs, vanilla, and a small amount of leavening.
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Poulef Recipes
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Full Recipe
Yield: 8–10 slices
Prep time: 10 minutes
Bake time: 35–45 minutes
Total: about 55 minutes
Oven: 175°C / 350°F
Ingredients
Main ingredients
3 very ripe bananas, mashed — about 330–360 g peeled
2 large eggs, preferably room temperature
¾ cup (170 g) plain Greek yogurt
1 tsp vanilla extract
2 tbsp honey or pure maple syrup — optional; use if you want a sweeter cake
1½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
Optional
¼ cup chopped walnuts or pecans
2–3 tbsp dark chocolate chips
1 tbsp sesame or pumpkin seeds for topping
Extra banana slices for the top
Important: If you want the cake completely nut-free, simply leave out the walnuts/pecans and check your chocolate/yogurt labels for cross-contact warnings.
Step-by-Step Method
1. Prepare the oven
Preheat your oven to:
175°C / 350°F
Grease an 8-inch (20 cm) round cake pan or line it with parchment paper.
You can also use a small loaf pan, although the baking time will be somewhat longer.
2. Mash the bananas
Peel the bananas and put them into a large bowl.
Mash thoroughly with a fork.
You want approximately 1½ cups / 330–360 g mashed banana.
A few tiny lumps are perfectly fine.
Tip: The more brown spots your bananas have, the sweeter and more intensely banana-flavored the cake will be.
3. Add the eggs
Add the two eggs to the mashed banana.
Whisk until well combined.
Don’t worry about beating them like a sponge cake—the eggs simply need to be incorporated.
4. Add Greek yogurt
Add:
170 g Greek yogurt
1 tsp vanilla
2 tbsp honey or maple syrup, if using
Mix until smooth.
Greek yogurt provides moisture and protein and helps give this type of cake its soft texture. Similar recipes use Greek yogurt specifically to keep flourless banana cake moist.
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Poulef Recipes
5. Add the dry ingredients
Add:
1½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
Gently fold everything together.
Do not overmix.
Once you can no longer see dry ingredients, stop mixing.
6. Add nuts or chocolate — optional
If desired, gently fold in:
¼ cup chopped walnuts, or
¼ cup chopped pecans, or
2–3 tbsp dark chocolate chips
You can also use a combination.
7. Fill the pan
Pour the batter into your prepared cake pan.
Smooth the surface.
For a pretty finish, arrange a few thin banana slices on top.
You can also sprinkle a tiny amount of cinnamon over the surface.
8. Bake
Place in the center of the preheated oven.
Bake for approximately:
35–45 minutes at 175°C / 350°F
Start checking around 35 minutes.
The cake is ready when:
The top is golden brown.
The center looks set rather than liquid.
A toothpick inserted into the center comes out with moist crumbs, but not wet batter.
The center springs back slightly when gently pressed.
Because bananas and yogurt contain a lot of moisture, don’t expect the toothpick to come out bone-dry.
9. Cool
Remove from the oven.
Let the cake cool in the pan for 10–15 minutes.
Then carefully transfer it to a cooling rack.
For the best texture, let it cool substantially before slicing.
In fact, this style of cake becomes easier to slice after it has completely cooled.
What the Finished Cake Should Be Like
Expect:
Soft, moist crumb
Strong banana flavor
Slight tang from Greek yogurt
Golden, caramelized top
Tender rather than fluffy texture
Naturally sweet flavor from ripe bananas
It is closer to a very moist banana cake/pudding-style cake than traditional fluffy sponge cake.
Nut Information
Is it a nut-free recipe?
Yes, if you omit the optional walnuts/pecans.
The basic recipe contains no tree nuts.
Want to add nuts?
Good choices are:
Walnuts
Pecans
Almonds
Hazelnuts
Use about 25–30 g (¼ cup) chopped nuts.
Nut allergy
If this is being prepared for someone with a serious nut allergy, check:
Greek yogurt
Chocolate chips
Baking powder/soda
Vanilla
Any toppings
for manufacturer allergen/cross-contact information.
Don’t assume a product is safe simply because nuts aren’t listed as an ingredient.
Is It Gluten-Free?
The basic recipe is naturally flour-free and can be gluten-free, provided every packaged ingredient you use is certified/labelled gluten-free where necessary.
There is no wheat flour in this recipe.
Be particularly careful with:
Baking powder
Chocolate chips
Flavored yogurt
Add-ins
if you’re cooking for someone with celiac disease.
Dairy-Free Version
Greek yogurt is the main dairy ingredient.
For a dairy-free version, use an unsweetened, thick dairy-free Greek-style yogurt.
The final texture may be slightly different.
Can I Make It Without Added Sugar?
Yes.
Simply omit the honey/maple syrup.
With three very ripe bananas, the cake should still have plenty of natural sweetness. Recipes for flourless banana yogurt cakes commonly rely primarily on ripe bananas, with sweetener treated as optional or minimal.
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Poulef Recipes
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For the sweetest result, use bananas that are heavily spotted brown.
Chocolate Version
Add:
¼ cup (40–45 g) dark chocolate chips
to the batter.
Or add 1½ tbsp unsweetened cocoa powder, but if using cocoa, the batter may become slightly thicker and less banana-forward.
A particularly good combination is:
banana + cinnamon + walnuts + dark chocolate.
Serving Ideas
Serve a slice with:
Plain Greek yogurt
Fresh strawberries
Blueberries
Sliced banana
A little peanut/almond butter
Small drizzle of honey
Cinnamon
Coffee or tea
For dessert, warm a slice for about 10–15 seconds and serve with Greek yogurt or berries.
Storage
Refrigerator
Store in an airtight container for up to 5 days.
Because this cake contains yogurt and a high amount of moisture, refrigeration is preferable for longer storage. Similar banana-yogurt cakes recommend refrigerated storage for several days.
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Poulef Recipes
Freezer
Slice the completely cooled cake.
Wrap individual slices and freeze for up to 2–3 months.
Thaw overnight in the refrigerator or at room temperature.
Approximate Nutrition
For the base recipe without nuts, chocolate, or optional honey, divided into 10 slices:
Nutrient Approx. per slice
Calories ~90–110 kcal
Protein ~5 g
Carbohydrates ~15–18 g
Fat ~2–3 g
Fiber ~1–2 g
Sugars ~7–9 g
Sodium ~60–100 mg
These are estimates. The actual numbers change substantially according to banana size and especially the fat/protein content of the Greek yogurt.
For comparison, published flourless banana-yogurt recipes report roughly 145 kcal per serving when additional sweetener/ingredients are included.
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With walnuts
Adding ¼ cup walnuts will increase the whole cake by roughly 180–200 calories, so each of 10 slices gets approximately another 18–20 calories, plus healthy unsaturated fat and some protein.
Frequently Asked Questions
1. Why did my cake turn out wet in the middle?
The most common reasons are:
Bananas were exceptionally large.
Too much yogurt was used.
The cake wasn’t baked long enough.
The pan was too small/deep.
It was sliced while still hot.
Bake until the center is set and a toothpick shows moist crumbs rather than liquid batter.
2. Why didn’t my cake rise very much?
This is naturally a relatively moist, dense cake. It won’t rise like a conventional wheat-flour sponge.
Also make sure your baking powder and baking soda are fresh.
3. Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt is thicker.
If using ordinary yogurt, the batter may contain more water and the finished cake can be softer or take longer to bake.
4. Can I use frozen bananas?
Yes.
Thaw them completely first and drain off some excess liquid if they release a lot of water.
Then mash and weigh approximately 330–360 g.
5. Can I use only two bananas?
You can, but the cake will be less moist and less sweet.
For this particular recipe, three ripe bananas are preferable.
6. Can I omit the honey?
Yes.
It’s completely optional if your bananas are very ripe.
7. Can I use maple syrup instead of honey?
Yes.
Use approximately 2 tablespoons.
8. Can I make it egg-free?
You can experiment with flax eggs or another egg substitute, but the texture will change because eggs provide important structure.
For the most reliable version, keep the two eggs.
9. Can I make it vegan?
Yes, but you’ll need both a dairy-free Greek-style yogurt and an egg substitute.
A vegan version won’t have exactly the same structure as the original.
10. Can I add oats?
Yes, but then it is no longer the same strictly flourless recipe unless you’re comfortable defining ground oats as your flour substitute.
For a more substantial cake, ½ cup finely ground oats can work, but you’ll likely need to adjust the moisture and baking time.
A similar flourless banana-yogurt recipe uses blended rolled oats as its flour component.
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11. Can I use almond flour?
Yes, but that creates a different recipe.
Almond flour makes the cake richer and more substantial. Published flourless versions use almond flour successfully with bananas, Greek yogurt and eggs.
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Poulef Recipes
If you need the recipe to be nut-free, don’t use almond flour.
12. Why is my cake not sweet enough?
Your bananas probably weren’t ripe enough.
For maximum sweetness, use bananas that are:
yellow + heavily brown/black spotted + very soft.
You can also add 1–2 additional tablespoons of honey or maple syrup.
13. Can I make muffins with this batter?
Yes.
Pour into lined muffin cups, filling each about ¾ full.
Bake at 175°C / 350°F for approximately 18–25 minutes, checking with a toothpick.
14. Can I make it in a loaf pan?
Yes.
Use a small/medium loaf pan and expect approximately 40–50+ minutes, depending on its dimensions.
The deeper the batter, the longer the center takes to cook.
15. Can I make it in an air fryer?
Yes, but use a small cake pan that fits your air fryer.
A reasonable starting point is around 160°C / 320°F, checking early because air fryers vary considerably.
Cover the top loosely with foil if it browns before the center is cooked.
Best Tips for Success
Use very ripe bananas.
Weigh the mashed banana if possible.
Use thick Greek yogurt, not watery yogurt.
Don’t overmix.
Line the pan with parchment.
Don’t judge doneness only by the color of the top—the center is what matters.
Let it cool before slicing.
Refrigerate leftovers.
Add walnuts for crunch or dark chocolate for a dessert version.
If you want the lowest-sugar version, skip the honey/maple syrup.
Bottom line: this is an excellent way to use overripe bananas, and the Greek yogurt gives it a particularly moist texture without butter or wheat flour. Similar published versions also emphasize ripe bananas, Greek yogurt, minimal added sweetener and gentle mixing.
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food.familyfreshrecipes.com
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A particularly good combination is:
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