Chocolate Banana Yogurt Cake (No Butter!)

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🍌 Chocolate Banana Yogurt Cake (No Butter!)


If you’ve got a couple of overripe bananas lying around, this is the perfect way to turn them into something rich, chocolatey, and incredibly soft. This cake is made without butter — instead, Greek yogurt and a little oil give it that perfectly moist texture. It’s simple, comforting, and totally beginner-friendly.

✨ Why You’ll Love It

  • No butter needed

  • Quick one-bowl recipe

  • Moist, soft, chocolatey crumb

  • Perfect for breakfast, dessert, or meal prep

  • Uses only pantry staples

🥣 Ingredients


All measurements use tablespoons, so you don’t need a scale.

  • 2–3 ripe bananas (mashed)

  • 2 eggs

  • 6–7 tbsp sugar

  • 3.5 tbsp vegetable oil

  • 3–4 tbsp Greek yogurt (slightly liquid)

  • 2 tbsp milk (optional, but helps with softness)

  • 11–12 tbsp flour (with a small mound on the spoon)

  • 2 tbsp cocoa powder

  • 1.5 tsp baking powder

  • A pinch of salt

👩‍🍳 Instructions

  1. Preheat your oven to 180°C (350°F). Line or grease your baking pan.

  2. Mash the bananas until smooth.

  3. In another bowl, whisk together the eggs and sugar until slightly frothy.

  4. Add the yogurt, oil, and milk. Mix well.

  5. Stir in the mashed bananas.

  6. In a separate bowl, combine flour, cocoa powder, baking powder, and salt.

  7. Fold the dry ingredients into the wet mixture until just combined — do not overmix.

  8. Pour the batter into your pan and smooth the top.

  9. Bake for 35–45 minutes, or until a toothpick comes out clean.


Let it cool before slicing… if you can wait. 😉

💡 Tips & Variations

  • Add chocolate chips for a richer flavor.

  • Use extra-ripe bananas for maximum sweetness.

  • Want it more fudgy? Add 1 extra tablespoon of yogurt.

  • Want it fluffier? Add an extra half teaspoon of baking powder.


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