Description
This flourless banana coconut yogurt cake is insanely moist, naturally sweet, and full of tropical flavor. Made with ripe bananas, creamy Greek yogurt, and shredded coconut, it’s a soft, melt-in-your-mouth dessert that feels indulgent yet wholesome.
Ingredients
3 very ripe bananas, mashed
2 large eggs
1 cup Greek yogurt
1 cup shredded coconut (plus extra for topping)
1/3 cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
Instructions
1. Preheat oven to 180°C (350°F) and grease an 8-inch baking pan.
2. Mash the ripe bananas in a large bowl until smooth and creamy.
3. Add eggs, Greek yogurt, honey, and vanilla extract. Mix until fully combined.
4. Stir in shredded coconut, baking powder, cinnamon, and salt.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Sprinkle extra shredded coconut on top for a golden crust.
7. Bake for 35–40 minutes until the top is golden and a toothpick comes out clean.
8. Allow to cool before slicing and serving.
Notes
Use very ripe bananas for maximum sweetness and moisture.
Do not overmix the batter to keep the cake light and soft.
Let the cake cool completely before slicing for best texture.
Store in the refrigerator for extra freshness and moisture retention.
Optional add-ins include chocolate chips or chopped nuts for extra richness.
- Prep Time: 10M
- Cook Time: 40M
- Category: Dessert
- Method: Baking
- Cuisine: American / Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg