Banana and yoghurt cake

By Hope Malau
06 August 2015

The kind of cake you could eat for breakfast!

Serves 6 Preparation: 10 min Cooking: 25 min


  • 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


  • 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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