Moist Banana Cake with Yogurt and Cream Cheese Frosting Recipe

This banana cake with yogurt is soft, tender, and finished with fluffy cream cheese frosting — a simple, small-batch cake perfect for using up ripe bananas or for baking intentionally when you crave something special. It bakes in an 8×8 inch pan, so you won’t be left with weeks of leftovers, and the tang of the frosting balances the cake’s sweetness beautifully.

I originally adapted this banana cake with yogurt from a longtime friend’s recipe, then halved it to make a small, 8×8 cake so we wouldn’t be dealing with too many leftovers. It remains one of my go-to treats when bananas get very ripe — the yogurt keeps the crumb moist and tender, while the mashed bananas provide unmistakable banana flavor.

Why You’ll Love This Banana Cake Recipe

• A delicious way to use overripe bananas and turn them into a special dessert.
• Yogurt adds moisture and a tender crumb without weighing the cake down.
• Small-batch size — baked in an 8×8 pan — makes it ideal for two people or a small family.
• Cream cheese frosting delivers a tangy, sweet contrast that elevates simple banana cake.
• Simple ingredients and straightforward steps make it approachable for bakers of all levels.

Ingredients for Banana Cake with Cream Cheese Frosting

Below are the ingredients for the small 8×8-inch cake. Scroll further for the full method and tips.

For the Banana Cake:

• 1 egg
• 1 ½ cups sugar
• 1 ½ tsp vanilla
• 2 mashed bananas (very ripe for best flavor)
• ¼ cup yogurt (plain or vanilla)
• 1 cup flour
• 1 tsp baking powder
• 1 ½ tsp baking soda
• 2 Tbsp milk

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ¼ cup butter, softened
• 1 tsp vanilla
• 2 cups icing sugar (powdered sugar)

Step-by-Step Instructions for Banana Cake with Cream Cheese Frosting

Follow these steps for a tender, flavorful banana cake topped with smooth cream cheese frosting. Take care to cool the cake completely before spreading the frosting so it sets nicely.

1. Preheat the oven to 375°F (190°C). Spray an 8×8 inch baking pan with nonstick cooking spray or lightly grease and line it if preferred.
2. In a mixing bowl, beat together the egg, sugar, vanilla, mashed bananas, and yogurt until the mixture is smooth and uniform.
3. In a separate bowl, whisk together the flour, baking powder, and baking soda.
4. Add the dry ingredients to the wet mixture alternately with the 2 tablespoons of milk, stirring gently until just combined. Avoid overmixing to keep the cake tender.
5. Pour the batter into the prepared 8×8 pan and smooth the top. Bake for 25–30 minutes, or until the sides start to pull away from the pan and a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely in the pan on a wire rack before frosting.
7. For the frosting: beat the softened cream cheese and butter together until light and fluffy. Add the vanilla and the powdered sugar, then beat until smooth and spreadable. Adjust consistency with a little milk if needed.
8. Spread the cream cheese frosting over the cooled cake. For cleaner slices, chill the frosted cake briefly before cutting. Cut into 12 pieces and serve at room temperature or chilled.

Helpful Tips When Making This Banana Cake

• Use very ripe bananas for the most banana-forward flavor and natural sweetness.
• Plain or vanilla yogurt both work — vanilla will add a touch more sweetness and aroma.
• Always cool the cake completely before frosting; warm cake will cause the frosting to slide or melt.
• Room-temperature cream cheese and butter combine smoothly for an even, creamy frosting.
• If you prefer clean slices, chill the frosted cake for a short time before cutting to firm the frosting.

Substitutions and Variations

• Swap in Greek yogurt for regular yogurt for a richer, slightly tangier crumb.
• Add a pinch of ground cinnamon or nutmeg to the dry ingredients for warm spice notes.
• Stir in ½ cup chopped walnuts or pecans for crunch and texture.
• For a sweeter twist, fold in ½ cup chocolate chips instead of nuts.

Grandma Rita’s Kitchen Tips

A few simple tools make baking and finishing this cake easier: a well-fitting 8×8 pan for neat edges, a hand mixer or stand mixer to whip the frosting smooth, and an offset spatula to spread the frosting evenly. These items aren’t required, but they help achieve a professional look with minimal effort.

Other Banana Recipes You Might Enjoy

• Banana cream pie with cooked pudding
• Buttermilk banana bread with cream cheese icing
• Baked oatmeal with bananas and blueberries
• Small-batch banana pumpkin muffins
• Banana bread cookies — a fun treat for kids
• Frozen banana and strawberry yogurt—blend and freeze for a simple frozen snack

Banana Cake with Yogurt & Cream Cheese Frosting

Yield: 12

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

• 1 egg
• 1 ½ cups sugar
• 1 ½ tsp vanilla
• 2 mashed bananas
• ¼ cup yogurt (vanilla or plain)
• 1 cup flour
• 1 tsp baking powder
• 1 ½ tsp baking soda
• 2 Tbsp milk
• For the icing:
• 4 oz cream cheese, softened
• ¼ cup butter, softened
• 1 tsp vanilla
• 2 cups icing sugar (powdered sugar)

Instructions

1. Preheat oven to 375°F. Spray an 8×8 inch baking pan with non-stick cooking spray or grease the pan.
2. Beat together the egg, sugar, vanilla, mashed bananas, and yogurt in a mixing bowl until smooth.
3. In another bowl, whisk flour, baking powder, and baking soda.
4. Add dry ingredients alternately with 2 tablespoons milk to the wet mixture, stirring until just combined.
5. Pour into the prepared pan and bake 25–30 minutes, or until the sides start to pull away and a toothpick inserted in the center comes out clean.
6. For the icing: beat softened cream cheese and butter until fluffy. Add vanilla and powdered sugar; beat until smooth.
7. Cool the cake completely before spreading icing over the top.
8. Cut into 12 pieces. Serve at room temperature or chilled.

Pin It Now, Make It Later

Save or bookmark this banana cake with yogurt recipe so it’s easy to find when you’re ready to bake. It’s a comforting, crowd-pleasing dessert that’s simple enough for weekday baking yet special enough for celebrations.

Storage tip: cover leftover cake and keep it refrigerated. The cream cheese frosting is best kept chilled and the cake can be served cold or brought briefly to room temperature before serving. Enjoy this moist banana cake with a cup of tea or coffee for a cozy, homemade treat.