Banana Cream Yogurt Spice Cake
Banana Cream Yogurt Spice Cake
If banana bread and a chai latte fell in love, this would be their golden child. Made with Oolie Banana Cream Yogurt—yes, that high-protein, dairy-free one made from eggs—this loaf skips the butter and milk entirely. It’s tender, lightly spiced, and unapologetically moist (sorry, there’s no other word). The caramelized banana top makes it look fancy enough for brunch, but it’s secretly a one-bowl recipe that takes less time than your morning scroll.
TIME: 45 minutes
Makes 1 Loaf
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Ingredients
- 1 ripe banana, mashed (about ½ cup)
- ¾ cup (170 g) Oolie Banana Cream Yogurt
- 1 large egg
- ½ cup brown sugar
- 1 cup all-purpose flour (or 1:1 gluten-free blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- Pinch salt
- Optional toppings:
- 1 banana, sliced lengthwise
- 1 tsp cinnamon + 1 tbsp sugar (for sprinkling)
Instructions
1. Preheat to 350°F and line a loaf pan with parchment.
2. Whisk banana, Oolie, and egg in a bowl until smooth.
3. Add brown sugar, baking powder, baking soda, cinnamon, and salt; stir.
4. Fold in flour just until combined.
5. Pour into pan; top with banana slices and sprinkle with cinnamon-sugar (if using).
6. Bake 40–45 minutes, until golden and a tester comes out clean.
7 . Cool 10 minutes before slicing.
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