Spinach and Banana Cake with Greek Yogurt Frosting

Spinach and Banana Cake with Greek Yogurt Frosting

Pureed spinach and ripe banana keep this snack cake moist with a subtle green hue.

Total 2 hr Makes 8 slices Calories 285/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

Blended spinach adds color and moisture while mashed banana lends natural sweetness and a tender crumb to this easy snack cake. A tangy Greek yogurt frosting balances the sweetness without the heaviness of traditional buttercream, making it a fitting treat for lunchboxes or afternoon coffee breaks.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups fresh baby spinach, packed
  • 2 ripe bananas, peeled and roughly chopped
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup plain Greek yogurt
  • 4 ounces cream cheese, softened
  • 3 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt

Method

  1. Preheat the oven to 350°F and grease an 8x8-inch baking pan, lining the bottom with parchment paper.

  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

  3. In a blender or food processor, combine the spinach, chopped bananas, eggs, oil, sugar, and vanilla extract. Blend until smooth and bright green, about 1 minute.

  4. Pour the spinach-banana mixture into the dry ingredients and fold together with a spatula just until no streaks of flour remain.

  5. Scrape the batter into the prepared pan and smooth the top with a spatula.

  6. Bake until the cake is set and a toothpick inserted in the center comes out clean, 28 to 32 minutes.

  7. Cool the cake in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely before frosting.

  8. While the cake cools, beat the Greek yogurt, cream cheese, honey, vanilla extract, and salt together in a bowl until smooth and creamy.

  9. Cover the frosting and refrigerate until the cake is fully cooled, at least 1 hour.

  10. Once the cake is completely cool, spread the Greek yogurt frosting evenly over the top using an offset spatula.

  11. Slice into 8 pieces and serve, or refrigerate up to 3 days in an airtight container.

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    Spinach and Banana Cake with Greek Yogurt Frosting

    Blended spinach adds color and moisture while mashed banana lends natural sweetness and a tender crumb to this easy snack cake. A tangy Greek yogurt frosting balances the sweetness without the heaviness of traditional buttercream, making it a fitting treat for lunchboxes or afternoon coffee breaks.

    2 hr 8 slices 285 cal

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 2 cups fresh baby spinach, packed
    • 2 ripe bananas, peeled and roughly chopped
    • 2 large eggs
    • 1/2 cup vegetable oil
    • 3/4 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 cup plain Greek yogurt
    • 4 ounces cream cheese, softened
    • 3 tablespoons honey
    • 1/2 teaspoon vanilla extract
    • 1 pinch salt

    Method

    1. 1

      Preheat the oven to 350°F and grease an 8x8-inch baking pan, lining the bottom with parchment paper.

    2. 2

      In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

    3. 3

      In a blender or food processor, combine the spinach, chopped bananas, eggs, oil, sugar, and vanilla extract. Blend until smooth and bright green, about 1 minute.

    4. 4

      Pour the spinach-banana mixture into the dry ingredients and fold together with a spatula just until no streaks of flour remain.

    5. 5

      Scrape the batter into the prepared pan and smooth the top with a spatula.

    6. 6

      Bake until the cake is set and a toothpick inserted in the center comes out clean, 28 to 32 minutes.

    7. 7

      Cool the cake in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely before frosting.

    8. 8

      While the cake cools, beat the Greek yogurt, cream cheese, honey, vanilla extract, and salt together in a bowl until smooth and creamy.

    9. 9

      Cover the frosting and refrigerate until the cake is fully cooled, at least 1 hour.

    10. 10

      Once the cake is completely cool, spread the Greek yogurt frosting evenly over the top using an offset spatula.

    11. 11

      Slice into 8 pieces and serve, or refrigerate up to 3 days in an airtight container.