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Caramelized Banana Yogurt Skillet Cake


  • Caramelized Topping:
  • 1 T butter
  • 3 T brown sugar
  • 1 banana sliced
  • Cake Mix:
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 t baking soda
  • 1/4 t salt
  • 1 t cinnamon
  • 1/2 c brown sugar not packed
  • 2 T butter softened
  • 1 egg
  • 1/2 cup plain Greek 2% yogurt
  • 3 very ripe bananas mashed (about 1 1/2 cup)
  • 1/2 t vanilla extract


  • Preheat oven to 375 degrees.
  • For the caramelized topping:
  • Melt 1 tablespoon of butter over medium heat in a seasoned 8 inch cast iron skillet. Remove from heat. Sprinkle in 3 tablespoons of brown sugar and arrange the bananas in a single layer. Set aside.
  • Mix the all purpose and whole wheat flours, baking soda, salt and cinnamon in a medium bowl.
  • Cream the sugar and butter. Whisk in the egg, yogurt and bananas until well blended. Add the vanilla extract. Combine this mixture with the dry ingredients until well blended.
  • Pour the cake batter over the banana, sugar and butter topping in the skillet.
  • Bake in the middle of the oven at 375 for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Working quickly, invert the cake onto a wire rack or plate to cool. Serve warm.
  • (Don't allow the cake to cool in the skillet. You won't get to see that yummy caramelized banana topping.)


Cake recipe notably adapted from Cooking Light's Classic Banana Bread recipe.