Banana and yogurt cake

By Drum Digital
05 August 2015

Simple and quick, ready to serve.

Serves 6

Preparation: 10 min

Cooking: 25 min

BASE

200 g butter

250 ml (1 c) castor sugar

430 ml (1 ? c) self-raising flour

5 ml (1 t) baking powder

3 eggs

30 ml (2 T) milk

TOPPING

300 g plain yoghurt

50 g butter

4 bananas, sliced lengthways

Preheat the oven to 180 °C and grease and line a square baking tin.

1 Base: Beat all the ingredients for the base together until thick and creamy. Spread the mixture into the baking tin and bake for 25 minutes or until firm. Remove from the oven and leave to cool.

2 Topping: Spoon the yoghurt over the top of the cooled cake base. In a pan over medium heat melt the butter and place the bananas cut side down to toast and flip over with a spatula to toast the other side. Remove from the pan and arrange over the yoghurt base.

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