Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana and Berry Breakfast Cake with Yogurt Icing Recipe

★★★★★

4.5 from 93 reviews
  • Author: Sophie
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This delicious Breakfast Cake combines ripe bananas, juicy berries, and creamy Greek yogurt to create a moist, naturally sweetened treat perfect for mornings or brunch. The cake is baked to golden perfection and topped with a vibrant berry sauce and fresh edible flowers, making it both stunning and satisfying.

Ingredients

Scale

Cake

  • 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

Berry Sauce

  • 150g frozen mixed berries
  • 1 tbsp maple syrup

Icing and Decoration

  • 250g thick Greek strained yogurt
  • 1 tbsp maple syrup
  • Edible flowers (optional)

Instructions

  1. Preheat and Prepare: Heat the oven to 190°C (170°C fan/gas mark 5) and line a 20 x 25cm cake tin with baking parchment to prevent sticking and ensure easy removal of the cake.
  2. Mash the Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas with a fork until smooth. Stir in the golden caster sugar, sunflower oil, eggs, and vanilla extract until well combined.
  3. Add Dry Ingredients and Blueberries: Fold the self-raising flour into the banana mixture gently, making sure no lumps of flour remain. Then fold in the fresh blueberries evenly.
  4. Bake the Cake: Pour the batter into the prepared cake tin and smooth the surface. Bake in the preheated oven for 30-35 minutes until the cake is golden brown and springs back when pressed in the center.
  5. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the tin before decorating to avoid melting the toppings.
  6. Prepare Berry Sauce: In a small pan, warm the frozen mixed berries with maple syrup over medium heat until the berries are soft and juicy. Strain the mixture, reserving the juice separately. Return the juice to the pan and simmer until it thickens slightly. Let the sauce cool.
  7. Prepare the Yogurt Icing: Mix the thick Greek yogurt with maple syrup until smooth and creamy. This will serve as the frosting for the cake.
  8. Assemble and Decorate: Dollop the yogurt icing over the cooled cake and spread evenly with a spatula or spoon. Drizzle the cooled berry sauce over the yogurt and gently ripple with a spoon for a marbled effect.
  9. Finish with Berries and Flowers: Spoon the reserved mixed berries over the top and decorate with edible flowers if desired, adding a colorful and fresh finishing touch.

Notes

  • The cake tastes best when completely cooled before adding the yogurt topping and berry sauce to prevent melting.
  • Using ripe bananas enhances the cake’s natural sweetness and moisture.
  • Edible flowers are optional but add a beautiful decorative element.
  • This cake can be stored in the refrigerator for up to 2 days due to the yogurt topping.
  • For a vegan version, substitute eggs with flaxseed eggs and use a plant-based yogurt.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: British

Keywords: breakfast cake, banana cake, blueberry cake, Greek yogurt icing, berry sauce, healthy breakfast, fruity cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookwithsophie.com/banana-and-berry-breakfast-cake-with-yogurt-icing-recipe/