strawberry banana yogurt snack cake

This easy whole grain yogurt snack cake is loaded with strawberry and banana flavor, lightly sweetened and oh-so fluffy.  It comes together quickly and is perfect any time of day!

This post is sponsored by siggi’s.  All opinions contained within are my own.  As always, thank you for allowing me to partner with brands I love to bring you wholesome, balanced recipes!

It’s been way too long since I’ve pulled together a good snack cake.  I used to make them all the time and decided during my weekend meal prep that it was high time to bring them back!  I especially love them because they work for breakfast, snack and even dessert! 

Any fruit really works with these cakes, so you can feel free to have a little fun!  I do recommend always utilizing bananas as they help to impart some sweetness into the cake but any other fruit you want to fold in will work!

I chose to fold in some fresh strawberries, and to infuse even more strawberry into the cake, I also utilized siggi’s strawberry yogurt.  siggi’s simple ingredients and lower sugar impart a lightly sweetened strawberry flavor while also offering a nice boost of protein. 

I like to serve mine up with another dollop of yogurt and a few fresh strawberries & bananas, but it would also be great with a little peanut butter (making it taste exactly like a pb&j!) or just right out of the pan!

With a moist and tender cake this good, it’s really hard to go wrong!

However you choose to serve it, I promise everyone in the house will love it.  I actually ended up making a second one since it was in such high demand in our household!

strawberry banana yogurt snack cake

★★★★★ 5 from 1 reviews

• Author: Cait
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 9–12 squares 1x
• Category: snack

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Description

This easy whole grain yogurt snack cake is loaded with strawberry and banana flavor, lightly sweetened and oh-so fluffy.  It comes together quickly and is perfect any time of day!

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Ingredients

Scale 1x2x3x

• 1 1/2 cups white whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup siggi’s strawberry yogurt (you will need two 5.3 oz. containers)
• 2 large very ripe bananas, mashed
• 1/4 cup canola oil
• 4 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• ½ – 2/3 cup fresh strawberries, sliced

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Instructions

1. Preheat oven to 375° F and spray a 9×13 inch baking pan with cooking spray.
2. Combine flour baking powder, baking soda, cinnamon and salt in a large mixing bowl, stirring with a whisk. Using a spoon, make a well in center of flour mixture.
3. Combine yogurt, banana, oil, maple syrup, vanilla, and beaten egg in a small bowl. Beat with an electric mixer or a whisk until well blended.
4. Add wet ingredients into the well made in the flour mixture, gently folding until ingredients are mostly combined.
5. Fold in strawberries and fold a few more times until just distributed throughout the batter.
6. Pour the batter into prepared baking pan and bake 25 – 30 minutes or until a cake tester (or knife) inserted in the center comes out clean.
7. Cool cake in the pan on a wire rack before cutting and serving.

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Notes

Cake will keep in an airtight container for up to 3 days.

To freeze, allow to cool completely then wrap pieces individually in plastic wrap and place in a freezer safe bag.  Pull out individual pieces and defrost as needed.  Cake will last in the freezer for up to 1 month.

Keywords: snack, breakfast, banana, strawberry

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