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Rosewater Banana Yoghurt Cake That Stays Soft for Days
This Rosewater Banana Yoghurt Cake offers a soft crumb and a slightly floral finish without complicating the process. It’s an easy bake that still feels thoughtful.
Yoghurt banana cake with almonds and a hint of floral sweetness
Why you will love and enjoy this Rosewater Banana Yoghurt Cake
- Soft, tender crumb thanks to yoghurt and ripe bananas
- Light floral note that makes it feel a bit different
- Easy, everyday ingredients with a simple method
Rosewater Banana Yoghurt Cake
- Prep Time: 20 minutes
- Rest Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8–10 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This Rosewater Banana Yoghurt Cake is soft, lightly sweet, and just a little fragrant from the rosewater. It’s the kind of cake you slice “just to taste” and somehow keep going back to for another and another.
Ingredients
- 115 g butter, softened
- 115 g caster sugar
- 2 eggs, lightly beaten
- Pinch of salt
- 75 ml – 5 tbsp yoghurt
- 25 ml – 2 tbsp rosewater (or less if you prefer)
- 2 ripe bananas, mashed
- 225 g Self-Raising flour
- 0.25 ml – 1/2 tsp baking soda
- 25 g ground or finely chopped almonds
- Icing sugar, for dusting
Instructions
- Grease and line a 17 to 18 cm round cake tin.
- Add parchment on the base and lightly butter the sides so nothing sticks later.
- In a mixing bowl, cream together the 115 g butter and 115 g caster sugar until pale and fluffy.
- Add the 2 eggs, a little at a time, beating well after each addition so the mixture doesn’t curdle.
- Beat in the 5 tbsp yoghurt, 2 tbsp rosewater, and a pinch of salt until smooth.
- Gently stir in the 2 mashed bananas. Don’t overmix, just enough so it’s combined.
- Sift in the 225 g Self-Raising flour and 1/2 tsp baking soda, then fold gently until just incorporated. Overmixing here can make the cake heavy.
- Fold in the 25 g ground or finely chopped almonds.
- Spoon the batter into the prepared tin and smooth the top lightly.
- Let it rest for 30 minutes. This step helps the texture settle and gives a more even bake.
- Preheat your oven to 350⁰F (180⁰C).
- Bake for 50 to 60 minutes, or until a thin skewer inserted into the centre comes out clean. Check your baking around the 45-minute mark, depending on your oven.
- If the top browns too quickly, loosely cover with foil near the end.
- Let the cake cool in the tin for about 10 minutes, then turn it out onto a rack to cool completely.
- Dust with icing sugar just before serving.
Notes
Created, prepared, tried, and tested by Preshana
Nutrition
- Serving Size: 1
- Calories: 272
- Sugar: 16.5 g
- Sodium: 366.1 mg
- Fat: 12.3 g
- Saturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 36.3 g
- Fiber: 1.5 g
- Protein: 5.2 g
- Cholesterol: 63.1 mg
Additional Information
- Can this be frozen? Yes. Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature.
- How to store: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temp before serving for the best texture.
Substitutions
- Yoghurt: swap with sour cream or Greek yoghurt
- Rosewater: replace with 1 tsp vanilla extract or a little orange zest
- Self-Raising flour: use all-purpose flour + 2 tsp baking powder
- Almonds: swap with walnuts or skip entirely if needed
It’s not the banana that stands out first; it’s the soft texture and that faint floral note you can’t quite place. Rosewater Banana Yoghurt Cake quietly does something different without trying too hard. If you tweak the flavour or swap ingredients, I’d like to hear what worked for you
Rosewater Banana Yoghurt Cake stands out for its soft texture and gentle flavour without making the process complicated. The yoghurt keeps it moist, the bananas add natural sweetness, and the rosewater gives just enough difference to make it interesting. It’s the kind of cake that fits easily into a regular baking routine but still feels like something worth sharing.
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