Banana yoghurt cake


Photo taken with Nikon 3100 f/5.6, shutter speed 1/10 and ISO-400

I bought some bananas recently that did the weird thing of being completely unripe to squishy in around a day!  This recipe is fantastic for using up overripe bananas, the yoghurt gives it great moisture and it will keep very well for around 4-5 days.


  • 120ml oil
  • 225g light muscovado sugar
  • 3 large eggs
  • 225g self-raising flour
  • 1tsp ground cinnamon
  • 2 very ripe bananas
  • 150ml natural yoghurt


  1. Preheat oven to 180C/Gas 4.  Line a 2lb loaf tin with baking paper (or use a loaf tin liner)
  2. Pour oil into a bowl, add sugar and whisk for a few minutes.  Add the eggs one at a time, making sure each one is fully incorporated
  3. Sieve flour and cinnamon into bowl and gently fold with a metal spoon
  4. Mash bananas and fold into mixture, along with the yoghurt.  The mixture will be very runny but don’t panic!
  5. Bake for around 1 hour  until well risen and golden brown

Recipe from ‘Delicious’


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