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February 09, 2017
Banana bread / cake is somewhat renowned for being stodgy but I assure you, this recipe makes a lovely light banana cake.
It's an heirloom recipe which I've adapted - handed down to me through the family. It's one of those where you throw it all in the mixer, give it a blitz and voila! Let me know how you find it.
1 Pot of Yoghurt approx 175g -200g (any flavour you like or plain)1 Pot of Sunflower Oil1 1/2 Pots of Caster Sugar3 Pots of Self Raising Flour3 Large Eggs1 Teaspoon of Baking Powder3 - 4 Mashed Ripe Bananas (leave out if you're just making a yoghurt cake)
1 Teaspoon of Icing Sugar for dustingOptional Extras : handful of chocolate chips, nuts or Chia seeds*
*Chia seeds offer a good source of omega 3 fatty acids, protein, calcium, fiber and anti-oxidants for healthy brain and eye development in babies during pregnancy and allegedly helps with increasing milk supply in nursing mums (however avoid if you have allergies to sesame seed or mustard seed, if you're not sure, seek professional advice from your GP). Read more http://www.chiaseedszone.com/you-and-your-baby-are-chia-seeds-safe-for-nursing-mothers/
The beauty of this recipe is that it requires no weighing! You simply choose a normal pot of yoghurt or decant approximately 200g of yoghurt into a cup/tub then use the pot for measuring out everything else (I used a Yeo Valley Strawberry Yoghurt decanted into a handy yoghurt pot sized tub I had)
Preheat the oven to 180' C
Pre grease and line the bottom of a 9 1/2 inch Round Baking Tin with Greaseproof Paper
Throw all the ingredients in a mixing bowl/mixer
Mix together briefly until smooth
Add any Optional Extras and stir in
Pour mixure into pan
Pop in the middle of the oven for 30-40 mins until golden and the screwer comes out clean.
Leave to cool for 20 mins or so before removing from the tin and placing on a cooling rack until cold
Dust with icing sugar
As you can see from the image, it's not over moist or stodgy at all! Just the way I prefer my banana bread - more cake like!
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