- 120g full-fat natural yogurt (we like Yeo valley)
- 1 yogurt potful sunflower oil
- 2 yogurt potfuls soft light brown sugar
- 3 medium free-range eggs
- 3 yogurt potfuls self-raising flour
- ½ tsp each ground ginger, nutmeg and cinnamon
- 2 very ripe bananas, lightly mashed
- 100g good quality milk chocolate, chopped into small pieces
- 100g dark chocolate, melted with knob of butter or sunflower oil (melt in the microwave on medium for around 30 seconds)
- Heat the oven to 170°C/150°C fan/gas 3. Lightly oil and line a 1 litre loaf tin with a long strip of baking paper that hangs over the sides. Put the yogurt in a large bowl, stir in the oil and sugar, then whisk with a balloon whisk until smooth. Whisk in the eggs, one at a time, then the flour and spices, bananas, milk chocolate and a pinch of salt.
- Pour into the tin and bake for 50-55 minutes until a skewer pushed into the middle comes out with no sticky cake mix on it. If, after 30 minutes, it starts to brown too much on top, cover with foil.
- Remove from the oven. Cool in the tin for 5 minutes. Ease out using the paper to help. Cool completely.
- Pour the melted chocolate on top and smooth with a spoon. Leave to set for 30 minutes, then slice.
- To keep things simple, we’ve used the empty 120g yogurt pot to measure out the ingredients. There’s no need to weigh out the ingredients laboriously. Everything is measured using the same yogurt pot, then chucked straight into the mixing bowl. Easy… as long as you count how many pots you’ve put into the bowl.
Use ripe bananas The browner the better.
Measure spices carefully. Invest in measuring spoons, as cutlery spoons can vary hugely in size.
Make sure you’ve oiled and lined the tin well. It’s awful when your beautiful cake won’t come out easily in one piece!