Banana yogurt cake

Ingredients:

• 120g (4oz)butter, at room temperature
• 100g (3.5oz) caster (berry) sugar
• 2 eggs, at room temperature
• 1 tsp vanilla essence
• 2 very ripe bananas, mashed
• 200g (7oz)sweetened, plain yogurt
• 200g (7oz)all-purpose flour
• 1 1/2 tsp baking powder
• Extra butter for greasing tin
• Special equipment: 1 x loaf tin

Preparation:

1. Preheat the oven to 350F (180C). Grease a 8cm-deep, 11 x 21cm loaf tin with a little butter. Set aside.
2. Beat butter and sugar in a bowl with an electric mixer until pale and fluffy. Add eggs one at time beating well after each addition.
3. Use a metal spoon to fold through the mashed bananas and yogurt.
4. Sift together the flour and baking powder, then fold gently into the banana/yogurt mixture until just combined. Don't over mix.
5. Spoon mixture into greased tin and bake for 50-60 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove cake from oven and allow to stand for 5 minutes in tin. After this time, gently turn the cake out of the tin and cool on a wire rack.
6. Serve. Cake can be stored in an airtight container at room temperature for 2-3 days.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes