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Banana and cherry bizcocho (sponge cake)

A “bizcocho” is probably the first cake I baked in my life that I can remember. The traditional way I learned you don’t even need measuring cups or a scale: just take your yogurt and once empty use the container as the measuring cup.

Banan and cherry sponge cake (bizcocho)


  • 1 cup yogurt
  • 1 cup olive oil
  • 2 cups granulated sugar
  • 3 cups all-purpose flour
  • 3 large eggs
  • 16 g baking powder
  • 2 ripped bananas
  • 50 g sour cherries (+2 tbsp cherry liquid)


  1. Prepare wet ingredients. Empty the yogurt in a bowl and using the same yogurt container measure and add 2 cups granulated sugar, 1 cup olive oil (or any vegetal oil) and 3 large eggs. For extra cherry flavor, add 2 tablespoons of the liquid from the jar of cherries. Mix together until combined.
  2. Add dry ingredients. Mix 3 cups all-purpose flour with 16g baking powder and add to the mix. Combine until the batter starts to thicken.
  3. Adding the fruit. Slice the bananas and cut the cherries in half and add them to the batter. To avoid the cherries to sink to the bottom of the cake, coat them with a bit of flour.
  4. Baking. Preheat the oven to 180ºC (~350ºF) and bake for 30-40 minutes.


  • Serving size 100g | Calories 293 kcal
  • Fat 12,86g | Carbs 44,94g | Protein 2,8g
  • Cholesterol 0mg | Sodium 2,1mg | Potassium 229,02mg | Dietary Fiber 1,19g | Sugars 23,22g
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