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Yoghurt banana cake
Yoghurt banana cake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a perfectly moist banana cake infused with creamy yogurt.
Ingredients:
  • Melted butter or margarine, for greasing
  • 125g butter or margarine
  • 175g caster sugar
  • 2 eggs
  • 2 very ripe bananas, mashed
  • 200g plain yoghurt
  • 200g (1 1/3 cups) plain flour
  • 6.00 gm baking powder
  • 25g (1/3 cup) shredded coconut, to serve
  • 200g cream cheese
  • 55g (1/3 cup) icing sugar, sifted
Instructions:
  • Preheat your oven to 180°C. Prepare your 22cm springform pan by greasing it with melted butter or margarine and lining the base with non-stick baking paper.
  • In a large mixing bowl, use electric beaters to whip butter or margarine with sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Gently fold in mashed bananas and yogurt using a large metal spoon. Sift together flour and baking powder, then gently fold into the mixture until just combined.
  • Transfer the delicious mixture into the prepared pan and bake in the preheated oven for 40-50 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from oven, let it sit for 5-10 minutes, then carefully remove the cake from the pan and allow it to cool on a wire rack.
  • Combine cream cheese and icing sugar in a bowl and mix until smooth and spreadable using a wooden spoon.
  • Cover the cooled cake with a generous layer of icing and sprinkle with coconut. Store any leftover un-iced cake in an airtight container at room temperature for up to 3 days.

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