Enjoy this moreish banana cake - and it's heathy too.
Ingredients
- 4 tbsp mild olive oil, plus extra for greasing
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground mixed spice
- 75g light muscovado sugar
- 4 large ripe bananas
- 2 eggs, beaten
- 4 tbsp low-fat natural yogurt
- 2 tsp vanilla extract
- 2 tbsp runny honey, for drizzling
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a 1-litre loaf tin and line with baking paper, making sure the paper comes above the tin. In a bowl, mix the flour, bicarbonate of soda, spice and sugar. Set aside.
- 2. Mash up the bananas in another bowl with a fork. Mix with the oil, eggs, yogurt and vanilla extract. Add to the flour mixture and stir until combined. Pour into the tin and bake for 40-45 minutes, until risen and golden. Set aside to cool in the tin.
- 3. Remove from the tin, cut into slices and serve with honey to drizzle over. You can ice it (see tip, above) but we prefer it as it is with a cup of tea!
Chef's tip
delicious. tip: if you’d like to ice the cake, simply mix 200g cream cheese with 3 tablespoons honey. Spread over the cake and decorate with Supercook’s Sugar Flowers (from supermarkets), if you like.