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:
250g self-raising flour
1 teaspoon baking powder
2 cups sugar or stevia equivalent
2 tablespoons agave or honey
4 bananas, mashed
a pinch of cinnamon
4 eggs, lightly beaten
pinch of salt
300g Greek Yoghurt
zest of 1/4 orange
zest of 1/4 lemon
Preheat oven to 180C
Grease a ring tin and line base with baking paper.
Sift flour and baking powder twice into a bowl.
Use an electric blender to mix the bananas sugar or stevia [or mix of both as I used on tv], citrus zest, greek yoghurt, eggs, cinnamon, vanilla, agave or honey and salt. Blend until the mixture is very smooth.
Then add the sifted flour mix and pulse until the flour mix is incorporated with the rest of the mixture but do not overmix.
Pour into cake tin or loaf and bake for 45 minutes to 1 hour.
If you are making muffins they will only need 25 minutes in the oven
Leave to cool before removing from tin.
For the recipe in Maltese click here
I use Greek Yoghurt by Kolios available at Quality Foods, spices and baking powder by Lamb Brand and flour by Allinson, cake tins and kitchenware by K&Co