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! 

Ingredients:

• 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

Yoghurt Icing

• 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.

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!

Happy baking xx