Banana Delight Cake


Recipe Information

Total Time: 50-60 minutes
Servings: 6 to 8

A simply delicious and unparalleled banana cake!



  • 3 cups whole-wheat flour
  • 1 1/2 teaspoons baking soda
  • 3/4 cup packed brown sugar
  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 3/4 teaspoon salt
  • 3 eggs
  • 3/4 cup plain yogurt
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups very ripe banana, mashed

Cake Topping

  • 1 cup rolled oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground or freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • 2 tablespoons melted butter

Sauteed Bananas

  • 4 large bananas, sliced into 1/4-inch rounds
  • 1 tablespoon butter
  • 1/3 cup packed brown sugar


  1. For the cake: Preheat the oven to 350°F. Grease two 9-inch round cake pans. In a medium bowl, combine the flour and baking soda. In a large bowl, cream the sugar, butter and salt until light in color. Add the eggs to the sugar and butter mixture one at a time, mixing well. Add the yogurt and mashed bananas and combine, then mix in the flour and baking soda until everything is well-combined. Divide batter between the prepared pans.
  2. For the topping: In a small bowl, combine all dry ingredients. Drizzle in the butter, stirring to form a crumble-like consistency. Sprinkle the topping onto one of the cakes before baking.
  3. Bake for 30-40 minutes, rotating once, until a toothpick inserted into the center of each cake comes out clean. Remove to a rack to cool.
  4. For the sautéed bananas: Melt butter in a pan and sauté the banana slices for 2 minutes. Add brown sugar and continue sautéing until bananas are brown and caramelized but still hold their shape.
  5. Arrange the sautéed bananas in a single layer on the cake that does not have topping. Place the cake with topping on top.

Tips & Notes

Serving Tip: Serve with vanilla ice cream.

Nutritional Information

314 calories, 15 g. fat, 70 mg. cholesterol, 282 mg. sodium, 42 g. carbohydrate, 4 g. fiber, 6 g. protein