Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture.
Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.
Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Serve with whipped topping.
First-time baker. Chose this to test out new oven, and it turned out beautifully light and yummy. Good plain as it's one moist mouthful after another, or with reduced fat whip cream and a generous drizzle of salted caramel. Takes a little more than 20mins for pick to come out clean, though. Can't wait to try again with other fruits and yogurts!
I really like this recipe. I've made it several times and it's always moist. Yesterday I made it, subbing low fat buttermilk for the yogurt as I didn't have any yogurt in the house - still good. I also added some mini-chocolate chips. Never bother with the topping, it's good on it's own.
I like the addition of the cinnamon. My guests loved it and even had seconds. I didn't have a metal pan so I used a glass pan and didn't know how long to cook it. I cooked it for twenty minutes and the toothpick came out dirty so I put it in for an additional wo minutes. The toothpick still came out dirty but I didn't put it back in the oven, and then when I served it it was overcooked so I will just try twenty next time and see if it is more moist.
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