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Lebanese Banana Cake

Lebanese Banana Cake with Yogurt and Rose Water

This recipe is so special, I feel like I'm sharing a trade-secret. The combination of yogurt, rose water and ground almonds are what lend this cake its exotic and unforgettable flavor.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 5 -6


  • 1/2 cup 8 tbsp butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • a pinch of salt
  • 5 tbsp yogurt
  • 2 tbsp rose water**
  • 2 small ripe bananas, thinly sliced
  • cups self-rising flour
  • ½ tsp baking soda
  • 1 oz ground almonds
  • powdered confectioner's sugar (for dusting)
  • butter for greasing the pan


  • Generously butter and flour a 7-7½ in round pan.**
  • Lightly whisk the eggs and salt in a small bowl and set aside.
  • In another bowl, using a stand or hand-held mixer, cream the butter and sugar on medium speed until light and fluffy, at least 5 minutes. Use a spatula to scrape the edges of the bowl as necessary. Add the eggs a little at a time, and continue to scrape the edges of your bowl, until well combined. Add the yogurt and rose water and mix well.
  • Gently stir in the thinly-sliced bananas using your spatula. Sift the flour and baking soda into the mixture and fold gently just until combined. Lastly, fold in the ground almonds.
  • Spoon this mixture into the prepared pan and set aside for 30 minutes.
  • Preheat the oven to 350ºF and bake the cake for 50 minutes or until a toothpick inserted into the center comes out clean.
  • Cool on a rack and use a tea strainer to dust with powdered sugar through a sieve before serving.


*Use only 1 tablespoon if your rose water is particularly strong.
**I’ve used a 9 inch pan (pictured) as well as a bundt pan and they both work well.