Banana yogurt cake
- September 2005
- Serves 10-15
- Takes 20 minutes to make, 1 hour to bake, plus cooling
Our really easy banana cake recipe includes the addition of yogurt for a super moist texture. It’s simple enough for children to make at home and a great way to use up ripe bananas.
Or, jazz up this classic with the addition of chocolate chips as we have done in this recipe.
- 120ml sunflower oil, plus extra for greasing
- 225g light muscovado sugar
- 3 large eggs
- 225g self-raising flour
- 1 tsp ground cinnamon
- 2 ripe bananas
- 150ml low-fat natural yogurt
- Preheat the oven to 180C/fan160C/gas 4. Grease a 900g loaf tin with a little oil. Put the tin on a piece of baking paper slightly larger than the tin. With a pencil, draw a line from each corner of the tin to the nearest corner of the baking paper, then cut along each line with scissors. Press the paper into the tin to line it.
- Pour the oil into a large bowl. Add the sugar and mix with a large balloon whisk for a few minutes. Crack 1 egg into a small bowl, check there’s no shell in it, then add to the sugar and oil. Whisk until the egg disappears. Repeat with the remaining 2 eggs.
- Stir in the flour and cinnamon. Take a large metal spoon and gently fold the flour into the mixture.
- Peel and slice the bananas into another bowl, then mash with a fork. Fold into the cake mixture along with the yogurt, then pour it into the lined tin.
- Bake for 1 hour, or until the cake is well risen and golden. Ask an adult to take it out of the oven for you. Push a cocktail stick into the centre – the cake is ready if the cocktail stick comes out clean. If the cake isn’t quite ready yet, ask an adult to put it back into the oven for a little longer – about 10-15 minutes. Leave the cake in the tin to cool, then turn out and cut into slices.
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