Banana Berry Yogurt Loaf Cake

We’ve put a Yeo spin on a great way to use up those over ripe bananas, yogur-to try it!

  • 1 hr 10 mins
  • Serves 10
  • Vegetarian
  • Beginner


2 pots Yeo Valley Blueberry yogurt

2 very ripe mashed bananas

100g softened Yeo Valley Unsalted Butter

5 tablespoons organic honey

2 large organic eggs

80g organic self-raising flour

80g organic wholemeal plain flour

1 teaspoon baking powder

1 teaspoon organic vanilla essence

A handful of fresh berries


  1. Measure out the softened butter, add to the mixing bowl and beat until smooth.
  2. Mash up the two ripe bananas with the back of a fork and add to the mixing bowl. Add the honey and vanilla too, and beat together the mixture.
  3. Separate the egg whites into a different bowl and add the yolks to the mixing bowl with the other wet ingredients.
  4. Use an electric whisk to whisk the egg whites until stiff. You know they’re ready when you can turn the bowl upside down without them moving!
  5. Add the flours and baking powder to the wet ingredients and stir together. Then add the egg whites in thirds, carefully folding the mixture so as not to knock out the air.
  6. Pour into a loaf tin and bake at 160°C for 40-50 minutes until medium brown and set in the middle. Once baked, remove from the oven and transfer to a wire rack to cool.
  7. When you’re ready to serve, cut the loaf cake into ten slices and top with Blueberry yogurt and a handful of fresh berries.
  8. Store in the fridge in an airtight container. Remember not to leave yogurt out of the fridge for extended periods of time.

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