Banana yogurt cake

(from Elyce123’s recipe box)

can be frozen

Source: delicious. September 2005

Prep time: 20 minutes
Cook time: 60 minutes
Serves 10 people

Categories: September

Ingredients

  • 120ml sunflower oil, plus extra for greasing
  • 225g light muscovado sugar
  • 3 large eggs
  • 225g self-raising flour
  • 1 tsp ground cinnamon
  • 2 ripe bananas
  • 150ml low-fat natural yogurt

Directions

  1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease a 900g loaf tin with a little oil, and line with baking paper.

  2. Pour the oil into a large bowl. Add the sugar and mix with a large balloon whisk for a few minutes. Crack 1 egg into a small bowl, then add to the sugar and oil. Whisk until the egg is combined, then repeat with the remaining eggs.

  3. Stir in the flour and cinnamon. Take a large metal spoon and gently fold into the mixture.

  4. Peel and slice the bananas into another bowl, then mash with a fork. Fold into the cake mixture along with the yogurt, then pour it into the lined tin.

  5. Bake for 1 hour, or until the cake is well risen and golden. Remove from the oven but leave in the tin to cool.

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