03/03/2025
Banana & yogurt cake, as promisedā¦get into the habit of freezing overripe bananas & this is the perfect go to tray cake. Itās always a hit, it works well too if you want to sub in GF flour and/or DF butter:
This makes 16-20 squares, depending how you cut it, I use a 20 x 20cm tin, lined with grease proof, oven is 180c.
šMix together in a bowl: 375g sifted flour (half plain, half rye if you have it); 1 x tsp bicarbonate; 1 x tsp baking powder; 1 tsp ground cinnamon; a pinch of sea salt.
šIn another bowl beat 170g x soft butter with 200g x golden caster sugar & 100g x soft brown sugar for 5 mins, until pale. Then, add 3 x eggs, one by one & 2 x tsp vanilla essence.
šMake a 360ml plain yogurt/milk mixture in a plastic jug, add a squeeze of lemon juice. Squeeze 3-4 defrosted (revolting looking!) bananas out of their skins, with all the accompanying liquid & fork together with the yog mix.
šFold the flour & other dry ingredients through the sugar/egg mix, then add the yog/bananas until@well combined, then pour the whole thing into the tray.
šBake 35-40 mins, you want it squidgy but not undercooked (use a skewer to test). Cool completely in the tin. Make a frosting if you like using 350g icing sugar; 250g cream cheese or mascarpone & 120g soft butter. You can also decorate with a whole sliced banana, or even make a sticky drizzle type glaze.
Also, play about with different types of flour, spices, orange instead of lemon, zest, pecans, chocolate chips, almond essence, crystallised ginger etc. Ta daaaaa š
