Yoghurt, Ginger and Banana Cake
This is perfect when you have too many bananas going brown in the fruit bowl. Don't hesitate to switch in honey or another syrup if ginger isn't your favourite. Also substitute a fruit yoghurt if you wish to. This is really lush and moist - truly hard to stop stealing slivers after you have packed it away. Store in the fridge and leave out for 5 - 10 minutes to bring back to room temp!
- 180 g butter softened
- 1/4 cup ginger syrup
- 1 cup white sugar
- 1 tsp vanilla
- 3 eggs
- 3 over ripe bananas - mashed
- 3/4 cup Greek Yoghurt
- 1/2 tsp bicarb soda
- 3 cups S/R Flour
- I block Philly Cream Cheese
- 1/2 cup icing sugar
- 1/4 cup milk
- juice of 1 lemon
- rind of 1 lemon
Preheat the oven to 180C.
Lightly grease a 20cm round cake tin (or a ring pan!)
Cream the butter, syrup, sugar and vanilla in a stand mixer for 6-8 minutes until the mix is well creamed.
Add the eggs one at a time and incorporate - not forgetting to scrape the bowl.
Beat in the mashed bananas.
Combine the yoghurt and bi-carb soda in a small bowl.
Reduce the speed of the mixer to the slowest setting and alternatively add the yoghurt and the flour until it's all mixed together.
Pour the batter into the prepared tin.
Place in the oven for around 45 - 50 minutes. You will spot the cake rising and turning golden. At this point I like to pull it out. It is absolutely perfectly cooked around the edges. If the middle is still a little sticky then I take a cookie cutter and remove the centre. (hence option of using a ring tin to make this easier!)
Cool for 10 minutes before turning onto a wire rack to cool completely.
In the stand mixer beat the first 4 ingredients together until thick and smooth. Carefully spread onto the cake and dust with the finely grated lemon rind to serve
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