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 or honey
3 bananas, mashed
seeds from 1/2 vanilla pod
3 eggs, lightly beaten
150g Greek Yoghurt
Juice of half a Lemon
Preheat oven to 170C
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 or honey and greek 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.
For the recipe in Maltese click here
Citrus season is with us soon