05 May 2015

Strawberry Banana Yogurt Cake ~ Baked in a Toaster Oven

Life without an oven stinks. Especially when you love to bake. And since our beloved Destiny lacks the appliance, I haven't been able to bake in over two months! Well, I could stand for that no more. So we bought one.

A toaster oven, that is. ;-)

I had a bit of cash left on an Amazon gift card so, while it's not exactly high dollar, we were able to get a good one: a Black & Decker Countertop Convection Toaster Oven was delivered just a few days ago.

I was able to sample some recently received strawberries at work the day before yesterday. They were Delicious! I was actually surprised at how tasty they were, and made sure to buy some on the way out. I already had a couple of bananas at home, and had pinned the base recipe for this cake not long ago. It was a perfect storm, it seems.

You only need one bowl to mix this cake. A plus for those with limited space! The base recipe does not call for bananas, but I couldn't resist the combination. I simply folded in slices at the end of mixing the cake batter. And I think I made my dollops of strawberry jam a bit too big. Next time, I'll be more inclined to swirl it in to the top.

Here's proof I baked it in a toaster oven! :-)

And the yummy result. It's somewhat similar to the best strawberry bread ever I posted about here. Greek yogurt makes it super moist. Recipe follows.

Strawberry Banana Yogurt Cake

Strawberry Banana Yogurt Cake
Adapted from Betty Crocker recipe here.


  • 2 containers (5.3 oz each) Greek blended strawberry yogurt
  • 1 1/2 cups granulated sugar
  • 3/4 cup extra virgin organic coconut oil (can also use vegetable or canola)
  • 2 tsp vanilla (make your own!)
  • 3 eggs
  • 2 1/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup strawberry jam
  • 1 1/4 cups quartered fresh strawberries (grow your own!)
  • 2 tsp granulated sugar
  • powdered sugar, for garnish (optional)
  • 2 bananas, sliced (optional)


  1. Preheat oven (toaster or regular) to 350°F. Grease and flour a 13x9-inch (I used a 10X12-inch) pan.
  2. In a large bowl, stir together yogurt, 1 1/2 cups granulated sugar, oil of choice, and vanilla until well combined. Mix in eggs, one at a time, until well blended. Add flour and baking powder; beat with wooden spoon until smooth. Fold in sliced bananas, if using.
  3. Pour batter into pan, spreading evenly. Dollop strawberry jam on top of cake batter. Sprinkle with strawberries and remaining 2 tsp granulated sugar.
  4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. (Mine took 45 minutes in the toaster oven.) Cool 20 - 30 minutes. Sprinkle with powdered sugar, if so desired.
Yield: 12 servings

P.S. I hope you'll forgive me rocking the paper plates and foil pan. Not very crunchy or homestead-y, I know. Sometimes ya gotta do what ya gotta do. Ya know? I'll make up for it when we get moved, I promise. :-)

Shared at Making a Home - Homemaking Linky, Tasty Tuesday, Teach Me Tuesday, Tickle My Tastebuds, Tuesdays with a Twist, and Homemade Mondays.

Disclosure: This post contains an affiliate link, which means I may receive a very small commission if you click the link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading, following, and supporting Stephlin's Mountain.

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