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Looking for a recipe to use up some ripe bananas? This moist yoghurt banana cake will solve your problem!
One of the great things about bananas is that the over-ripe ones are just as useful as the ripe ones. When baking, it is actually better to have very ripe bananas as these have a stronger flavour and make a moister cake. This is a great children’s recipe as it is so quick and easily to prepare. Banana Yoghurt Cake
Icing
VariationsThis recipe is easy to adapt to suit individual tastes. Cake mix: Reduce sugar to 150g and add one tablespoon of honey. Brown sugar can be replaced by caster sugar if preferred. Yoghurt. Use natural plain yoghurt or for a more distinctive taste use Greek-style plain yoghurt. Some flavoured yoghurts, such as honey yoghurt, will also work well. Icing. Instead of sprinkling with shredded coconut, mix one tablespoon of desiccated coconut into the icing mixture. Alternatively, use toasted shredded or flaked coconut. Instructions for Toasted CoconutPreheat oven to 175C (350F). Spread flaked or shredded coconut in a single layer on a baking paper-lined tray. Place into pre-heated oven and cook for five to ten minutes until coconut starts to brown, stirring every three to four minutes to prevent burning.
The copyright of the article Banana Yoghurt Cake Recipe in Baking/Decorating Cakes is owned by Susan Whelan. Permission to republish Banana Yoghurt Cake Recipe in print or online must be granted by the author in writing.
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