Description
This Soft Vanilla Banana Cinnamon Greek Yogurt Donut Cake is a wholesome, naturally sweetened breakfast cake baked in a square pan. Made with ripe bananas, creamy Greek yogurt, oat flour, warm cinnamon, and topped with a silky melted peanut butter drizzle, it’s incredibly moist, fluffy, and perfect for breakfast, snacking, or a healthier dessert.
Ingredients
2 ripe bananas, mashed
1/2 cup plain Greek yogurt
1/4 cup honey or maple syrup
1 large egg
1 teaspoon vanilla extract
1 cup oat flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
Pinch of salt
For the Peanut Butter Drizzle:
1/4 cup natural peanut butter
1–2 teaspoons warm milk (optional, to thin)
Instructions
1. Preheat the oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper.
2. Mash the ripe bananas in a large bowl until mostly smooth.
3. Whisk in the Greek yogurt, honey (or maple syrup), egg, and vanilla extract until creamy.
4. In another bowl, combine the oat flour, cinnamon, baking powder, and salt.
5. Fold the dry ingredients into the wet ingredients until just combined.
6. Pour the batter into the prepared pan and smooth the top evenly.
7. Bake for 22–28 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10–15 minutes.
9. Microwave the peanut butter for about 20 seconds until smooth. Stir in warm milk if needed for a thinner consistency.
10. Drizzle the melted peanut butter over the cooled cake, slice into 12 squares, and serve.
Notes
Use very ripe bananas for the sweetest flavor and softest texture.
Do not overmix the batter to keep the cake light and fluffy.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months.
Add chopped walnuts, pecans, or dark chocolate chips for extra texture if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 145
- Sugar: 9g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 18mg