A passion for simple, delicious desserts accessible to all! To inaugurate this sweet adventure, what could be better than yogurt cake, this timeless classic that evokes childhood memories and friendly family moments? Easy to make, economical and infinitely customizable, this yogurt cake is perfect for beginners and experienced pastry chefs alike. With a soft texture and a delicately sweet taste, it adapts to all occasions: snack, breakfast or impromptu dessert. Follow my recipe, my tips and my original ideas to make this yogurt cake a must-have in your culinary repertoire!

Notes on yogurt cake ingredients

• I use 2 pots of flour (instead of the classic 3) for a softer cake, perfect with the humidity of the bananas. If you add cocoa, reduce the flour (1.75 jars) slightly for a balanced texture.
• Lightly flour the chocolate chips before incorporating them to prevent them from falling to the bottom of the mold.
• Bananas should be very ripe (with brown spots) for natural sweetness and a melting texture.

Yogurt cake recipe

• Prepare the ingredients for the yogurt cake: Gather all the ingredients to make preparation easier. Preheat the oven to 180°C (thermostat 6). Butter and flour a 22 cm round or rectangular mold, shaking off excess flour, or line it with parchment paper.
• Mix the wet ingredients: In a large salad bowl, pour the natural yogurt. Rinse and dry the pot to use as a measure. Add the 3 eggs and 2 pots of sugar. Whisk vigorously with a baking whisk until clear, foamy, lightly blanched (about 1 minute).
• Incorporate the dry ingredients: In another bowl, sift together the 2 pots of flour (or 1.75 pots if using cocoa), the unsweetened cocoa powder, the baking powder and the pinch of salt. Add this dry mixture to the wet mixture in several batches, mixing gently with the whisk to avoid lumps.
• Add the vanilla and oil: Incorporate the vanilla extract, then 1/2 pot of oil, mixing until you obtain a smooth and homogeneous paste.

• Add the bananas and chips: Lightly flour the chocolate chips so that they remain well distributed. Add the ripe banana slices and nuggets to the dough, mixing gently to preserve a few pieces of banana.
• Place in the oven: Pour the dough into the prepared mold. Bake at 180°C for 30-35 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean. Bananas can prolong cooking slightly, so check from 30 minutes. Cover with aluminum if the top browns too quickly.
• Cool: Let the cake cool for 10 minutes in the pan, then unmold it onto a rack to cool completely.

About oven

• For even cooking, use the traditional heat mode (top and bottom, without fan), like on my oven with its top and bottom plates. Preheat your oven to 180°C (thermostat 6).
• Place the mold on a rack halfway up for even heat distribution and bake for 30 to 35 minutes.
• To check for doneness, insert a knife or toothpick into the center of the cake: if it comes out clean or with a few damp crumbs, the cake is ready. If the blade is still wet, continue cooking for 5 minutes and check again. If using a fan oven, reduce the temperature to 170°C to prevent the cake from drying out.
• Tip: If your oven heats unevenly, turn the mold halfway through cooking for a consistent result. Bananas can prolong cooking slightly, so rely on the knife test!

Yogurt cake tips & advice

• Greek yogurt for extra sweetness: Use plain Greek yogurt for a rich texture and slight sweetness. Make sure it is unsweetened so as not to unbalance the recipe.
• Eggs at room temperature: Remove the eggs from the refrigerator 30 minutes before for a more homogeneous emulsion with the yogurt and sugar, guaranteeing a smooth and airy dough. If you are in a hurry, place them in a bowl of lukewarm water for 10 minutes.
• Oil last: Add the oil after the other ingredients to preserve the structure of the dough and avoid a dense cake. Mix just enough to incorporate evenly.
• Salt for balance: A pinch of salt mixed with the flour enhances the flavors of the chocolate and bananas, while strengthening the structure of the dough for a lighter result.
• Snow whites for more lightness: For an even more airy cake, separate the whites from the yolks. Incorporate the yolks into the yogurt-sugar mixture, then delicately add the whipped egg whites using a spatula. This step is optional but perfect for an airy texture.
• Bananas and Nuggets: Choose ripe bananas (stained with brown) for natural sweetness. Lightly flour the chocolate chips so that they remain distributed throughout the dough.
• Balance the cocoa: Sift the cocoa with the flour to avoid lumps. For a lighter chocolate taste, reduce to 10 g of cocoa.
• Storage: Wrap the cake in cling film once cooled to preserve its softness. Consume it within 3 to 4 days at room temperature or 5 days in the refrigerator, as bananas make it more fragile.
• Gluten-free version: Use vegetable yogurt (soy, almond) and gluten-free flour with yeast suitable for intolerants.

Original ideas (Anthony corner)

• Lemon and mint: add lemon juice and fresh mint leaves for a fresh, balanced taste.
• Cinnamon and Vanilla: Add cayenne pepper and vanilla for a sweet and spicy taste.
• Red berries: Add red berries such as raspberries, blackberries or cherries to get a sweet and fruity taste.
• Chocolate and nuts: Add melted chocolate and chopped nuts for a rich, flavorful taste.
• Caramel and orange blossom: Add melted caramel and orange blossom for a sweet, floral taste.
• Pistachio and Lemongrass: Add chopped pistachios and lemongrass juice for a spicy and sweet taste.
• Grains and nuts: Add grains such as oat or rice flakes and chopped nuts for a crunchy, flavorful taste.
• Maple and Cinnamon: Add maple syrup and cayenne pepper for a sweet and spicy taste.
• Exotic fruits: Add exotic fruits such as mango, papaya or kiwi for a fruity and exotic taste.
• Chocolate and Coffee: Add melted chocolate and instant coffee for a rich, energetic taste.