It’s such a humble thing, banana cake, mainly because the only reason it’s made is to use up those old bananas nobody wants to eat. But in my eyes bananas were meant to get old just for this very purpose….once they are transformed into this homely cake, they aren’t so humble anymore.
This recipe makes two loaf tins.
yogurt and banana cake
170g softened butter
250g caster sugar
320g plain flour
Pinch of salt
1 1/2 tsp bicarbonate of soda
1 1/2 tsp mixed spice
260ml natural yogurt
1 large over ripe banana mashed well
1 1/2 tsp of vanilla extract
230g icing sugar
1 tbsp corn flour
3-4 tbsp of water
1/2 tsp of vanilla bean paste.(or vanilla extract)
Preheat the oven to 180 C. Line and grease two loaf tins. Cream the butter and sugar until light and fluffy. Add the eggs, flour, bicarb, and mixed spice. Beat well and then add the banana, yogurt and vanilla and combine well. Pour into the prepared tins. Bake for 40-50 minutes or until the top springs back slightly when touched. Cool in the tin for 15 minutes, then turn out onto a wire rack.
When cool, mix together the icing sugar, corn flour, vanilla, with enough water to make a thick paste. Pour over the cakes.