Moist Banana Yogurt Cake with Cream Cheese Frosting

This banana cake made with yogurt is soft, tender, and finished with a light cream cheese frosting. It’s a small-batch cake baked in an 8×8 inch pan—perfect for using up ripe bananas or for baking just enough to share without leftover slices lingering in the fridge.

I asked my online community for favorite birthday cakes and the responses inspired me to make something a little different for my own celebration. I revisited a banana cake with yogurt recipe a friend shared years ago, halved it for an 8×8 pan, and ended up with a dessert that was just as delicious as I remembered. If you have very ripe bananas on hand, this cake is a wonderful alternative to banana bread—and many people tell me they buy bananas specifically to make this cake because it’s that good.

Why You’ll Love This Banana Cake

• Transforms very ripe bananas into a moist, flavorful cake.
• Yogurt keeps the crumb tender and moist without weighing it down.
• Small 8×8 pan yield—ideal for couples, small families, or single-batch baking.
• Cream cheese frosting adds a tangy, sweet finishing touch that complements the bananas.
• Simple, approachable recipe that feels cozy and special.

Ingredients for Banana Cake with Cream Cheese Frosting

Below are the ingredient list and measurements used for this small-batch recipe. Scroll further for step-by-step instructions.

For the Banana Cake:

• 1 large egg
• 1 ½ cups granulated sugar
• 1 ½ teaspoons vanilla extract
• 2 medium ripe bananas, mashed
• ¼ cup yogurt (plain or vanilla)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 ½ teaspoons baking soda
• 2 tablespoons milk

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• ¼ cup (4 tablespoons) butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered (icing) sugar, sifted

Banana Cake with Yogurt & Cream Cheese Frosting

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 25–30 minutes

Total Time: 35–40 minutes

This tender banana cake is finished with a smooth cream cheese frosting—an easy dessert that works for birthdays, potlucks, or an everyday treat.

Ingredients (Quick Reference)

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

Instructions

1. Preheat the oven to 375°F (190°C). Spray an 8×8 inch baking pan with non-stick cooking spray or line it with parchment.
2. In a medium bowl, beat the egg with the sugar, vanilla, mashed bananas, and yogurt until smooth and combined.
3. In a separate bowl, whisk together the flour, baking powder, and baking soda.
4. Add the dry ingredients to the wet ingredients in portions, alternating with the 2 tablespoons of milk, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the edges begin to pull away and a toothpick inserted in the center comes out clean.
6. While the cake cools, make the frosting: beat the softened cream cheese and butter until light and fluffy. Add the vanilla, then add the powdered sugar a little at a time and beat until smooth and spreadable.
7. Allow the cake to cool completely in the pan. Spread the cream cheese frosting evenly over the cooled cake.
8. Slice into 12 pieces. Serve chilled or at room temperature. For cleaner slices, chill briefly after frosting.

Step-by-Step Photos

Here are key steps shown visually to help you follow along: mixing wet and dry ingredients separately, adding the dry ingredients alternately with milk, pouring into the pan, baked cake, and mixing the cream cheese frosting.

Helpful Tips for Best Results

• Use very ripe bananas (heavy brown speckling) for maximum flavor and moisture.
• Plain or vanilla yogurt both work—Greek yogurt will give a slightly richer texture.
• Cool the cake completely before spreading frosting to prevent melting and a runny topping.
• Chill the frosted cake briefly for neater slices when cutting.
• Work with room-temperature cream cheese and butter to achieve a smooth, lump-free frosting.

Substitutions and Variations

• Swap Greek yogurt for regular yogurt to make the cake richer and denser.
• Add ¼–½ teaspoon ground cinnamon or a pinch of nutmeg to the dry ingredients for warm spice notes.
• Fold in ½ cup chopped walnuts or pecans for added texture and flavor.
• Try ½ cup chocolate chips in place of nuts for a sweeter variation kids will love.

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
• Frozen banana and strawberry yogurt