YKGrub · Sept 2026 · Serves 6 (three 5" layers) · ~45 min · No added sugar, plain flour
Ingredients
Wet
¾ cup (6 oz) whole milk plain Greek yogurt
1 cup (240g) mashed very ripe banana (about 3 medium)
2 eggs, beaten
1 tsp vanilla extract
1 cup raspberries or blueberries (optional)
¼ cup coconut oil, melted (optional)
Dry
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
Method
1. Prep
Preheat oven to 350°F. Grease or line three 5-inch cake pans with parchment.
2. Dry, then wet
Whisk flour, baking powder, baking soda, and cinnamon together. In a separate bowl, mix all wet ingredients.
Combine wet and dry just until incorporated — don't overmix. That matters more with plain flour than the original oat-flour version, since overmixing develops gluten and toughens the crumb.
3. Bake
Divide batter evenly among the three pans. Bake 25–30 min, until a toothpick comes out clean.
4. Cool & assemble
Cool in pans 5 min, then turn out onto wire racks to cool completely. Trim domed tops flat, layer with frosting between and on top. Frost with cream cheese, coconut cream, whipped cream, or Greek yogurt.
Notes
Flour swap: original recipe used 2 cups rolled oats blended into oat flour. Oat flour is more absorbent than all-purpose by volume, so 1½ cups all-purpose flour replaces the 2 cups oat flour. If the batter looks too thick to scoop, loosen with a splash of milk.
No added sugar — sweetness comes from banana and berries.
Baby portion is the whole point of this cake — just keep the frosting plain (Greek yogurt or unsweetened whipped cream) if she hasn't had sugar yet.