Banana Chocolate Yogurt Cake

Warm from the oven and so fragrant it practically hugs you—this Banana Chocolate Yogurt Cake is one of those quiet little miracles that comes together before you’ve fully realized you were baking. There’s something about the way the dark chocolate melts into soft, ripe banana, folded gently into the tang of creamy yogurt… It’s not fancy. Not fussy. But oh, it smells like something your grandmother might’ve made for no reason at all, just because it was chilly outside and someone needed cheering up.

Why You’ll Crave It

• It makes magic out of those bananas you forgot about—seriously, the riper, the better
• The yogurt keeps it incredibly moist, even days later (if it lasts that long)
• Pockets of melted dark chocolate in each bite… do I need to say more?
• Takes about 15 minutes to get in the oven—it’s truly unfussy
• Perfect with coffee, or tea, or just a quiet moment when you need it

The first time I made this was after a long, grey kind of week… and by the time the cake cooled, the whole kitchen felt warmer somehow.

What You’ll Need

• Natural yogurt: 1 small pot (about 200g) – full-fat if you can, it gives better flavor
• Ripe bananas: 2 medium – heavily speckled or nearly black skins are ideal
• Sugar: 100g – white granulated, though brown gives a deeper edge too
• Vegetable oil: 80ml – neutral-flavored, like sunflower or canola
• Eggs: 2 large – room temperature if you think of it… I rarely do, and it’s fine
• Flour: 200g – plain/all-purpose works best
• Baking powder: 10g (1 packet) – double-check that it’s still active if your tin’s old
• Dark chocolate chips: 100g – or chopped chocolate if that’s what’s on hand
• Salt: just a pinch – it brings out the chocolate beautifully

Easy How-To

Get the oven going

Preheat it to 180°C (around 356°F). I usually set mine before pulling my ingredients so it’s ready when I am.

Mix the wet things first

In a big enough bowl, whisk together the yogurt, sugar, and eggs. You’re aiming for smooth and a bit glossy—it only takes a minute or two.

Add flour and lift it up

Sift your flour and baking powder right in. If sifting feels like a pain, even just stirring out the big lumps helps. Don’t over-beat this part—gently fold until it just comes together.

Bring in the bananas + chocolate

Mash the bananas till creamy, but some little lumps are fine. Fold those in, then sprinkle in the chocolate and give it one last gentle stir. The batter will smell amazing already.

Prepare your pan

Lightly oil or butter a medium cake tin (round or loaf, either’s fine), and line with parchment if sticking’s ever been an issue for you. I’ve lost too many good cakes to stubborn pans—not worth the risk.

Pour, smooth, and bake

Scoop the batter in, smooth the top with the back of a spoon or spatula. Into the oven it goes for 30–35 minutes. Mine usually finishes at 33… but check at 30 just in case.

Cool with patience (if you can!)

Let it rest in its pan for about 10 minutes first—it’ll firm up a touch. Then turn out onto a wire rack to cool completely. The smell is sort of… teasing, in the best way.

Slice and—finally—enjoy

Serve just as-is, or with a dollop of thick cream, maybe a little drizzle of honey or espresso on the side. You know what’s good with it. Trust your instincts.

Good to Know

• You can swap the chocolate for chopped walnuts or pecans. Or do both, honestly.
• If the top browns too soon but the center’s still soft—just lightly tent with foil halfway through.
• This cake is even better on day two. Something about the flavors settling overnight…

Serving Ideas

• Lovely with afternoon tea or a strong, creamy coffee in the morning
• Toast a slice, then butter it lightly—it melts just a little, and yes, it’s wonderful
• Top with whipped cream and berries for a more dessert-y finish

Top Tricks

• Use ripe bananas that are basically past their prime—those give the deepest flavor
• Don’t overmix once the flour is in—just fold gently so the cake stays soft
• If you like big pools of melty chocolate, use chopped dark chocolate instead of chips

Frequently Asked Questions

Do I really need to use yogurt?

Yes, for that lovely moist texture and tang. But you can use plant-based yogurt too if you’d prefer—just keep it plain or lightly sweetened.

What kind of bananas are best?

The kind you’d hesitate to eat raw… soft, spotty, even collapsing a bit. That’s when their natural sugars shine.

Can I make it gluten-free?

Yes, just use your favorite 1-to-1 gluten-free flour blend. The texture may shift a little, but the flavor holds up beautifully.

How long does it keep?

Covered on the counter, it lasts 2–3 days—though it never lasts that long here. Or wrap and refrigerate for up to a week, if needed.

Can I freeze the whole thing?

Absolutely. Slice and wrap pieces individually, then tuck them in a freezer-safe bag. Perfect for future tea times.