If you’re like me, you love treating yourself to a slice of delicious coffee cake, especially when paired with your morning cup of joe. But what if I told you that you could enjoy this classic treat without compromising your health goals? That’s right! Satisfy your coffee cake craving with this low calorie, Greek Yogurt Banana Coffee Cake! This cake is SO light, fluffy & moist! If you are feeling extra, top it with my crumble recipe below, or just top it with some monk fruit for a lower calorie option.
This is a great recipe for when you need to use up those ripe bananas. This recipe required very simple ingredients that you most likely have at home already and only take 10 minutes to prepare. If you like this recipe, you will love my Greek Yogurt Banana Bread as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why Greek Yogurt?
Greek yogurt is not only creamy and delicious but also packed with protein, calcium, and probiotics, making it a fantastic addition to any recipe. In this coffee cake, Greek yogurt replaces traditional ingredients like butter and oil, reducing the fat content while still providing that moist and tender texture we all love.
The Magic of Bananas
Bananas are nature’s sweetener, adding natural sweetness and moisture to baked goods without the need for added sugars or fats. Plus, they’re rich in potassium, vitamins, and fiber, making them a nutritious addition to any recipe. Mashed ripe bananas are the star of this coffee cake, lending sweetness and flavor while also keeping it incredibly moist.
What You Will Need
- One 11×7 Inch Glass Baking Dish OR a 7 inch round cake pan – To bake your banana coffee cake in. Spray it with a little bit of non-stick spray. A round pan is going to make you 8 large, thick slices of coffee cake while the 11×7 baking dish will make you 12-15 squares. The macros below assume 8 large slices.
- Flour – 1 3/4 cup of either all-purpose or oat flour. The macros in the recipe card below are assuming all-purpose flour. If you are gluten free, use the oat flour or you can even use gluten free all-purpose flour.
- Bananas – 3 ripe bananas, mashed. Be sure that they are pretty ripe because that will determine how sweet your coffee cake is!
- Greek Yogurt – 1 cup of plain, nonfat Greek yogurt. This is the key ingredient to getting the most moist & fluffy cake! You can also do 1.2 cup of Greek yogurt and 1/2 cup of unsweetened applesauce if you would like a little tang. Make sure it is unsweetened though!
- Eggs– This is what helps makes the cake super fluffy and contributes to the protein content. You will need 2 eggs.
- Vanilla Extract – 1 teaspoon, for flavor.
- Granulated Sugar Substitute– I used 1/4 cup of granular monk fruit, but you can use any granular sweetener you prefer.
- Salt – 1/2 teaspoon, for flavor.
- Baking Soda – 1 teaspoon, to make the cake rise
- Cinnamon & nutmeg – 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg
- Brown Monk Fruit or Crumble Topping – You can top this coffee cake off with a sprinkle of brown monk fruit or get a little extra and make a crumble topping (recipe in next paragraph).
Crumble Topping
If you want the traditional crumble coffee cake topping, combine 1/4 cup flour, 1/8 cup brown monk fruit, 2 tbsp grass-fed butter, and 1/2 teaspoon of cinnamon in a small bowl.
How To Make It
- Preheat oven to 350°F and grease an 11×7 baking dish or 7 inch cake pan with non-stick spray, such as avocado oil.
- In a medium bowl whisk together the mashed banana, Greek yogurt, vanilla extract, and eggs.
- In another medium bowl, whisk together your flour, monk fruit, salt, baking soda, cinnamon, and nutmeg.
- Combine the wet and dry ingredients and mix until just combined. Don’t over mix!
- Pour batter into your baking dish/pan. Top with monk fruit to taste or the crumble topping if desired.
- Bake for 35-45 minutes, or until the tops are browned and a toothpick comes out clean. If you are using a round cake pan, it will be closer to the 40 minute mark. If you are using a 11×7 baking dish it will be more in the 35 minute range.
How To Store
Store your Protein Banana Cake Bars in a cool, dry place for up to 4 days. You can also store them in the fridge for about a week.
Do You Eat This Coffee Cake Warm or Cold?
These are honestly amazing both ways. Personally, I like to warm them up a little in the microwave, but they are great both ways.
Macros
If you are using an 11×7 glass baking dish, this recipe makes 12-15 slices of coffee cake. Each slice is 114 calories, 1g fat, 20g carbs, and 7g protein assuming 12 slices.
If you are using a 7 inch round cake pan, this recipe will make 8 large, thick slices of coffee cake. Each slice would be 172 calories, 1g fat, 31g carbs, and 8g protein.
These macros do not include the optional crumble topping. That would add 27-40 calories per slice (depending on if you make 12 slices or 8).
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Greek Yogurt Banana Coffee Cake
If you're like me, you love treating yourself to a slice of delicious coffee cake, especially when paired with your morning cup of joe. But what if I told you that you could enjoy this classic treat without compromising your health goals? That's right! Satisfy your coffee cake craving with this low calorie, Greek Yogurt Banana Coffee Cake! This cake is SO light, fluffy & moist! If you are feeling extra, top it with my crumble recipe below, or just top it with some monk fruit for a lower calorie option.
Ingredients
Optional Crumble
Instructions
-
Preheat oven to 350°F and grease an 11x7 baking dish or 7 inch cake pan with non-stick spray, such as avocado oil.
-
In a medium bowl whisk together the mashed banana, Greek yogurt, vanilla extract, and eggs.
-
In another medium bowl, whisk together your flour, monk fruit, salt, baking soda, cinnamon, and nutmeg.
-
Combine the wet and dry ingredients and mix until just combined. Don’t over mix!
-
Pour batter into your baking dish/pan. Top with monk fruit to taste or the crumble topping if desired.
-
Bake for 35-45 minutes, or until the tops are browned and a toothpick comes out clean. If you are using a round cake pan, it will be closer to the 40 minute mark. If you are using a 11x7 baking dish it will be more in the 35 minute range.
Servings 8
- Amount Per Serving
- Calories 172kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.5g3%
- Cholesterol 55mg19%
- Sodium 172.7mg8%
- Total Carbohydrate 31.1g11%
- Dietary Fiber 2.2g9%
- Sugars 7.5g
- Protein 8.4g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
