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strawberry banana yogurt snack cake // cait's plate

strawberry banana yogurt snack cake

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


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!


  • 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
  • ½2/3 cup fresh strawberries, sliced


  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.


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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