I spotted a couple of banana’s in the fruit bowl that needed some magic to bring them back to life – closer inspection told me that there was nothing left for these brown-skinned beauties but to sacrifice themselves for a tasty cake!
One of my favourite recipes for a banana cake uses yoghurt instead of milk, and although the recipe says unsweetened yoghurt I use whatever I have in the refrigerator (including fruit varieties).
This is a very easy recipe to put together and that also makes it a favourite of mine – when you are busy with a family and a job outside of the home, time is a precious commodity so having a selection of ‘go-to’ quick & easy recipes is key to your baking.
Of course if you have been following my blog you will know that flavour is one of my other important criteria’s when I am in the kitchen and this banana yoghurt cake won’t let you down in the taste department!
- 150g soft butter
- 1 cup sugar
- 2 eggs
- 1 cup mashed banana
- 1 tsp grand lemon rind
- 1/4 cup unsweetened yoghurt
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups icing sugar
- 3 -4 tbsp unsweetened yoghurt
- 1 tsp grated lemon rind
Place first 6 ingredients in your mixer bowl. Mix on a low speed until combined. Sift in the dry ingredients and beat on a low speed to combine all of the ingredients. Increase the speed to medium and beat for 2 -3 minutes.
Pour into a baking paper-lined 18cm cake tin.
Bake at 180c for 50-60 minutes or until your cake skewer pulls out clean. I like to leave the cake in the tin for about 10 minutes before turning out onto a cooling rack. Ice with yoghurt icing.
Sift icing sugar into a bowl. Stir in yoghurt and lemon rind to form a smooth icing.
Now because there are no children at our place, I iced the cake and sprinkled chopped walnuts on the top. Making this child friendly is really easy with 100’s and 1000’s sprinkled on top or chocolate icing and grated chocolate!