Peanut Butter-Banana Frozen Yogurt Cake

This grown-up version of ice cream cake is a little sweet and a little salty. The yogurt cake gets its distinct flavor from freeze-dried banana slices--they can be pulverized into a powder (unlike regular dried bananas, which have a chewy texture). Read more about Kristen Hartke's love of baking.

Peanut Butter Banana Frozen Yogurt Cake
Photo: Johnny Autry
Prep Time:
1 hr
Additional Time:
6 hrs
Total Time:
7 hrs
16 pieces
Nutrition Profile:



  • ½ cup freeze-dried banana slices

  • 1 cup all-purpose flour

  • 1 cup white whole-wheat flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon salt

  • ¾ cup water

  • ½ cup canola oil

  • cup granulated sugar

  • 1 ½ tablespoons cider vinegar

  • 2 teaspoons vanilla extract

Banana Whip & Frozen Yogurt

  • 3 large ripe bananas, cut into 2-inch pieces and frozen for at least 2 hours

  • ¼ teaspoon vanilla extract

  • 1 teaspoon honey plus 2 tablespoons, divided

  • 1 pint low-fat vanilla frozen yogurt


  • 5 ounces white chocolate, broken into pieces

  • cup low-fat plain yogurt

  • cup creamy natural peanut butter

  • Chopped salted peanuts for garnish


  1. Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.

  2. To prepare cake: Process freeze-dried banana in a food processor until powdered. Sift all-purpose flour, whole-wheat flour, baking powder, baking soda and salt together into a medium bowl. Stir in the powdered banana.

  3. Whisk water, oil, sugar, vinegar and 2 teaspoons vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and stir gently to combine, being careful not to overmix. Spoon the batter evenly into the prepared pan and smooth the top.

  4. Bake the cake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack. Remove the parchment and let cool completely, about 1 hour.

  5. Meanwhile, to prepare banana whip: Pulse frozen banana chunks in a food processor for a few minutes, scraping down the sides as necessary, until reduced to small pieces. Add vanilla and 1 teaspoon honey; process until it's the consistency of soft-serve ice cream. Spoon the banana whip into a freezer-safe container and freeze for at least 2 hours.

  6. To assemble cake: Let the banana whip and frozen yogurt soften at room temperature for 10 minutes.

  7. Meanwhile, using a serrated knife, cut a 1/2-inch layer off the top of the cake. Cut the remaining cake in half horizontally into 2 equal pieces (about 1 1/2 inches thick each). Line the loaf pan with parchment paper and place the bottom layer of cake into the pan.

  8. Mash the frozen yogurt in a medium bowl with a fork. Swirl in the remaining 2 tablespoons honey. Spread the frozen yogurt mixture evenly onto the bottom layer of cake. Top with the middle layer of cake, then spread the softened banana whip evenly over that layer. Place the thin cake layer on the banana whip. Cover tightly with plastic wrap and freeze for at least 2 hours.

  9. Meanwhile, to prepare ganache: Place white chocolate in the top of a double boiler over hot, not boiling, water. Whisk until completely smooth. Remove the top pan from the double boiler. Stir yogurt and peanut butter into the chocolate until smooth. Let cool completely, about 10 minutes.

  10. To serve, spread the peanut butter ganache evenly over the top of the cake with an offset spatula. Sprinkle with peanuts, if desired. Cover and freeze until set, about 1 hour.


To make ahead: Store cake (Steps 1-4) airtight at room temperature for up to 2 days.

Equipment: 9-by-5-inch loaf pan, parchment paper

Nutrition Facts (per serving)

315 Calories
13g Fat
43g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Serving Size 1 piece each
Calories 315
% Daily Value *
Total Carbohydrate 43g 16%
Dietary Fiber 2g 8%
Total Sugars 26g
Added Sugars 15g 30%
Protein 6g 13%
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Vitamin A 50IU 1%
Vitamin C 3mg 3%
Folate 29mcg 7%
Sodium 235mg 10%
Calcium 106mg 8%
Iron 2mg 9%
Magnesium 12mg 3%
Potassium 169mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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