Dessert

Banana and Berry Breakfast Cake with Yogurt Icing Recipe

BySophie Carsel February 8, 2026February 8, 2026

Introduction

This delightful breakfast cake combines the natural sweetness of ripe bananas with fresh and frozen berries, making it a perfect start to your day. Topped with creamy Greek yogurt and a luscious berry sauce, it’s both nourishing and delicious.

A rectangular brown cake base is topped with a thick, uneven layer of creamy white frosting spread across the entire surface. On top of the frosting, dark red and black berries like blackberries and red currants are scattered generously, some sitting in pools of deep red berry syrup that is drizzled unevenly across the white layer. Bright, colorful edible flowers in shades of orange, purple, yellow, and red are mixed among the berries, adding a fresh and vibrant touch. The cake sits on a white cutting board over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe bananas
185g golden caster sugar
125ml sunflower oil
4 eggs
1 tsp vanilla extract or bean paste
225g self-raising flour
100g blueberries
150g frozen mixed berries
1 tbsp maple syrup (plus 1 tbsp for icing)
Edible flowers (optional)
250g thick Greek strained yogurt

Instructions

Step 1: Preheat the oven to 190°C (170°C fan/gas mark 5). Line a 20 x 25cm cake tin with baking parchment.
Step 2: In a large bowl, mash the bananas with a fork. Stir in the sugar, sunflower oil, eggs, and vanilla extract until combined.
Step 3: Gently fold in the self-raising flour until the batter is smooth and free of lumps. Then fold in the blueberries carefully.
Step 4: Pour the mixture into the prepared cake tin and smooth the surface. Bake for 30-35 minutes, until golden brown and the center springs back when pressed gently.
Step 5: Leave the cake to cool completely in the tin before decorating.
Step 6: While the cake cools, warm the frozen mixed berries with 1 tablespoon of maple syrup in a small pan over low heat until the berries are soft and juicy.
Step 7: Strain the warmed berries, reserving both the fruit and the juice separately. Return the juice to the pan and simmer for a few minutes until slightly thickened. Set aside to cool.
Step 8: For the icing, mix the Greek yogurt with the remaining tablespoon of maple syrup until smooth.
Step 9: Spread or dollop the yogurt mixture evenly over the cooled cake. Children can help smooth it out with a spatula or spoon.
Step 10: Drizzle the cooled berry sauce over the yogurt and ripple gently with the back of a spoon. Scatter the strained mixed berries on top.
Step 11: Optionally, decorate with edible flowers before serving for an elegant touch.

Tips & Variations

Use overripe bananas for a sweeter, more flavorful cake.
Swap frozen mixed berries for fresh if in season for a brighter taste and texture.
To make it vegan, try a flax egg substitute and a plant-based yogurt alternative.
Add a handful of chopped nuts to the batter for extra crunch.
Serve this cake with a drizzle of honey or a dusting of cinnamon for added warmth.

Storage

Store the cake covered in the refrigerator for up to 3 days, as the yogurt topping is perishable. For best texture, allow the cake to come to room temperature before serving. Avoid freezing after adding the yogurt and berry sauce; instead, freeze the plain cake layer separately for up to 2 months.

How to Serve

A rectangular cake with a golden-brown base is topped with a thick, creamy white layer of frosting that spreads unevenly across the surface. Scattered on top are many dark blackberries and bright red currants, some resting in small pools of red berry sauce that adds a glossy textured swirl atop the frosting. Colorful edible flowers in shades of orange, purple, yellow, and red are spread evenly across the cake, adding a bright and fresh look. The cake sits on a white surface with a marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt is thicker and creates a creamier topping. If using regular yogurt, strain it through a fine sieve or cheesecloth to remove excess liquid for best results.