This is a cake with no added fats. It is a moist all-in-one cake, my type of cake, completely hassle-free to make. And banana bread is such a great way to use up all the over ripe fruit. I also add the juice of one lemon and it retains a very good color. This cake will remain very moist for a week without even the need to store in the fridge or an airtight container.
You will need:
2 cups self-raising flour
1 teaspoon baking powder
1 1/2 cups sugar or stevia equivalent
2 tablespoons agave
3 bananas, mashed
seeds from 1/2 vanilla pod
3 eggs, lightly beaten
150g Greek Yoghurt or plain local yoghurt
Juice of half a Lemon
Preheat oven to 160C
Grease a ring tin and line base with baking paper.
Sift flour and baking powder into a bowl. Add sugar or stevia.
Make a well in centre and add bananas, eggs, vanilla, agave and yoghurt.
Stir until mixture comes together but do not overmix.
Pour into cake tin and bake for 45 minutes to 1 hour.
Leave to cool before removing from tin.
The citrus on the island is coming into season…