This moist and tender banana yogurt apple cake is a delightful twist on classic banana bread. Ripe bananas and creamy yogurt keep the crumb soft and flavorful, while a fresh apple topping adds a hint of tartness and texture. After baking, the cake is brushed with warm apricot jam for a glossy, fruity finish and sprinkled with toasted almonds for a satisfying crunch. Perfect for breakfast, brunch, or an afternoon treat with coffee or tea, this cake strikes the ideal balance between sweet and tangy, soft and crisp. In this article, you’ll find everything you need to master this recipe—from ingredient lists and step-by-step directions to nutritional insights, origin stories, serving ideas, and more.
Cooking Time
Preparation: 15 minutes
Baking: 25–30 minutes
Cooling & Glazing: 10 minutes
Total: 50–55 minutes
Ingredients
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1 large egg, room temperature
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80 g granulated sugar (about ⅓ cup + 1 tbsp)
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Pinch of fine salt
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60 ml vegetable oil (¼ cup)
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Zest of 1 lemon
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100 g plain yogurt with banana flavor (about ½ cup)
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120 g all-purpose flour (about 1 cup)
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8 g baking powder (about 2 tsp)
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1 tbsp white vinegar
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1 apple (any sweet-tart variety), peeled, cored, and thinly sliced
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Juice of ½ lemon
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1 tbsp granulated sugar (for apple topping)
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1 tsp pure vanilla extract
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2 tbsp apricot jam (warmed for glazing)
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2 tbsp sliced almonds, toasted
Step-by-Step Cooking Directions
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Preheat your oven to 180 °C (356 °F). Grease and line a 20 cm (8 in) round or square cake pan with parchment paper.
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In a large mixing bowl, whisk together the egg, 80 g sugar, and a pinch of salt until pale and slightly thickened, about 1 minute.
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Slowly drizzle in the vegetable oil while whisking continuously to emulsify. Stir in the lemon zest for bright citrus aroma.
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Fold in the banana-flavored yogurt and vanilla extract until smooth.
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In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, folding gently until just combined—do not overmix.
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Stir in the vinegar; you’ll notice a brief foaming reaction that helps create a lighter crumb.
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Pour the batter into the prepared pan and smooth the top with a spatula.
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In a small bowl, toss the apple slices with lemon juice and 1 tbsp sugar. Arrange the slices in an overlapping pattern over the cake batter.
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Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
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While the cake bakes, warm the apricot jam in a small saucepan over low heat until fluid. Toast the almond slices in a dry skillet over medium heat for 2 minutes, stirring constantly, until fragrant and lightly golden—set aside.
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Remove the cake from the oven and immediately brush the warm apricot jam over the apple topping to create a glossy finish.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Sprinkle with toasted almonds before serving.
Nutritional Information
(Per serving; recipe yields 8 slices)
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Calories: 260 kcal
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Protein: 4 g
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Total Fat: 12 g
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Saturated Fat: 1.5 g
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Carbohydrates: 34 g
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Sugars: 20 g
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Dietary Fiber: 2 g
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Cholesterol: 35 mg
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Sodium: 120 mg
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Vitamin C: 6% DV
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Calcium: 6% DV
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Iron: 8% DV
The Origins and Popularity of the Recipe
Banana-based quick breads and cakes date back to the early 20th century when bananas became widely available and home bakers sought creative uses for overripe fruit. Yogurt-infused batters emerged in European baking traditions to add moisture and tang without relying solely on butter. Apple cake variations have roots in German and Austrian cuisines, where chunks or slices of apple are gently folded into batter for autumnal desserts. Combining these elements—the banana yogurt base, apple topping, apricot glaze, and toasted nuts—reflects the modern baker’s love of fusion and textural contrasts. Today, this cake is celebrated in home kitchens and cafés worldwide for its ease of preparation, adaptable flavor profile, and crowd-pleasing appeal.
Reasons Why You’ll Love This Recipe
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Moist and Tender: Yogurt and oil ensure a soft, springy crumb.
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Easy One-Bowl Method: Minimal equipment and quick assembly.
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Flavor Complexity: Layered notes of banana, lemon, apple, and apricot.
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Textural Contrast: Smooth cake meets crisp edges, juicy apples, and crunchy almonds.
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Versatile Serving: Works for breakfast, snack, dessert, or brunch.
Health Benefits
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Probiotic Yogurt: Contributes beneficial cultures for gut health.
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Fruit Nutrients: Banana, apple, and lemon zest provide vitamins, fiber, and antioxidants.
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Portion Control: Slicing into eight moderate pieces helps manage sugar and calorie intake.
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Healthy Fats: Vegetable oil and almonds deliver heart-healthy unsaturated fats.
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Low Cholesterol: Uses only one egg and no butter, reducing saturated fat content.
Serving Suggestions
Serve warm or at room temperature. For an indulgent brunch, add a dollop of whipped cream or a scoop of vanilla ice cream. Pair with freshly brewed coffee, Earl Grey tea, or a frothy latte. For a lighter option, top with a spoonful of Greek yogurt and a drizzle of honey.
Common Mistakes to Avoid
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Overmixing the Batter: Can lead to a dense, tough crumb—fold gently until ingredients just come together.
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Skipping the Vinegar: This small acid addition reacts with baking powder to create extra lift.
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Crowding Apple Slices: Arrange slices in a single layer to ensure even cooking and prevent soggy spots.
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Forgetting to Warm the Jam: Cold jam won’t spread smoothly or produce the desired glossy finish.
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Neglecting to Preheat the Oven: A consistent 180 °C is crucial for even rise and proper browning.
Pairing Recommendations
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Coffee: A medium-roast with caramel and nutty undertones complements the cake’s flavors.
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Tea: A citrusy black tea like Assam with a slice of lemon echoes the lemon zest in the batter.
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Wine: A late-harvest Riesling or Moscato d’Asti offers a sweet, fruity contrast.
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Non-Alcoholic: Sparkling water infused with apple slices and mint refreshes the palate.
Cooking Tips
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Room-Temperature Ingredients: Ensure egg and yogurt are not cold to prevent uneven batter.
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Check for Doneness Early: Start testing at 25 minutes to avoid overbaking—ovens vary.
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Use Ripe Bananas: Even though yogurt provides banana flavor, extra-ripe bananas add natural sweetness and moisture.
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Line the Pan Well: Parchment makes unmolding foolproof.
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Experiment with Nuts: Try walnuts, pecans, or pistachios for different flavor notes.
Variations to Try
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Chocolate Chips: Fold ½ cup dark chocolate chips into the batter for a marble effect.
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Spiced Apple: Add ½ tsp ground cinnamon and ¼ tsp nutmeg to the apple topping.
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Citrus Swap: Use orange zest and marmalade instead of lemon and apricot jam.
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Gluten-Free: Substitute a 1:1 gluten-free flour blend and increase baking powder by 1 tsp.
Conclusion
This banana yogurt apple cake with apricot glaze and toasted almonds is proof that simple ingredients can produce an elegant, multi-textured dessert. With minimal fuss and just one bowl, you’ll achieve a tender crumb, a luscious fruit topping, and a satisfying crunch. Whether you bake it for weekday breakfasts, weekend brunches, or after-dinner treats, this cake delivers comfort and sophistication in every bite. Gather your ingredients, preheat the oven, and treat yourself to this irresistible delight.
Frequently Asked Questions
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Can I use plain yogurt instead of banana yogurt?
Yes—substitute plain yogurt and add 1 mashed banana for similar moisture and flavor. -
How do I store leftovers?
Keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days. -
Can I freeze this cake?
Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature. -
What apple variety works best?
Granny Smith for tartness, Honeycrisp or Fuji for sweeter notes. -
Can I make this dairy-free?
Use non-dairy yogurt (e.g., coconut or almond) and ensure your jam contains no gelatin.