Prune and Banana Yogurt Cake

When you slice into the cake, you'll see the shiny and juicy prunes peeking out. The banana adds a boost of dietary fiber, so it's full of nutrients.

Ingredients: 20 cm pie dish

100 g
50 g
Soft brown sugar
5 tablespoons
Plain yogurt
150 g
Cake flour
100 g
Baking powder
1 teaspoon
to taste
Cake flour
as needed
Powdered sugar
as needed


1. Preheat the oven to 200°C. Grease the pie dish with butter and lightly coat with flour.
2. Break apart the prunes with your hands into 2-3 pieces. Cut the banana into 5 mm slices. Bring the butter to room temperature.
3. Combine the flour and baking powder and sift together.
4. Put the brown sugar and butter into a bowl and mix well. Once blended, add the beaten eggs and yogurt, in that order, a little at a time. Mix together. Next, sift the flour and baking powder into the bowl. Mix until there are no lumps and the mixture is smooth.
5. Pour half of the batter from Step 4 into the pie dish, layer with prunes and banana slices, and pour on the rest of the batter.
6. Bake for 30 minutes at 200°C and it's done.

Story Behind this Recipe

This is based off my "Yogurt Pompom Cake" Recipe ID: 217703. I used butter instead of vegetable oil for a change.