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Easy banana yoghurt cake
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Whip up our easy, nutritious banana cake for a guilt-free treat.
Ingredients:
  • 150g Flora Buttery
  • 180.00 gm brown sugar
  • 1 tsp vanilla bean paste
  • 3 eggs
  • 450.00 gm self-raising flour
  • 0.63 gm bicarbonate of soda
  • 250.00 ml Greek-style yoghurt
  • 390.00 gm mashed over-ripe banana
  • Chopped walnuts, to decorate
  • Sliced banana, to decorate
  • 250g packet light cream cheese
  • 53.75 gm caster sugar
  • 125.00 ml Greek-style yoghurt
Instructions:
  • Preheat the oven to 180C/160C fan-forced, then generously grease a 7cm-deep, 19cm square cake pan, and line the base and sides with 2 layers of baking paper.
  • With an electric mixer, whip margarine, sugar, and vanilla until light and fluffy, about 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Mix in sifted flour, bicarbonate of soda, yogurt, and banana until thoroughly combined. Transfer mixture into the prepared pan and smooth the top with a spatula.
  • Bake for 1 to 1 hour 10 minutes or until a skewer inserted in the center of the cake comes out clean. If the cake starts to brown too much, you can cover it loosely with foil. Let it rest in the pan for 10 minutes, then transfer to a wire rack to cool.
  • To make the icing, whip cream cheese and sugar with an electric mixer until fluffy. Gently mix in yogurt until fully incorporated. Spread the icing on top of the cake, sprinkle with walnuts, add sliced bananas, and serve.

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