Banana yogurt cake

Banana Yogurt Cake
ilovemypit/Flickr/CC BY 2.0
    65 mins

Make the most of ripe bananas with this gorgeous banana yogurt cake. It's sweet, moist and ever so easy to make. In this recipe I use a slightly sweetened plain yogurt so if you use unsweetened yogurt, add 2-3 tablespoons of caster sugar to make up the sweetness.

What You'll Need

  • 4 ounces (120g) butter, at room temperature
  • 3.5 ounces (100g) caster (berry) sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 very ripe bananas, mashed
  • 7 ounces (200g) sweetened, plain yogurt
  • 7 ounces (200g) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • Extra butter for greasing tin
  • Special equipment: 1 x loaf tin

How to Make It

  1. Preheat the oven to 350F (180C). Grease a 8cm-deep, 11 x 21cm loaf tin with a little butter. Set aside.
  2. Beat butter and sugar in a bowl with an electric mixer until pale and fluffy. Add eggs one at time beating well after each addition.
  3. Use a metal spoon to fold through the mashed bananas and yogurt.
  4. Sift together the flour and baking powder, then fold gently into the banana/yogurt mixture until just combined. Don't over mix.
  1. Spoon mixture into greased tin and bake for 50-60 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove cake from oven and allow to stand for 5 minutes in tin. After this time, gently turn the cake out of the tin and cool on a wire rack.
  2. Serve. Cake can be stored in an airtight container at room temperature for 2-3 days.