Spiced Banana Yoghurt Cake
Makes an 8-inch cake
1/2 cup plain yogurt
1/2 cup brown sugar
1/2 cup olive oil
3 very ripe bananas, mashed
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
¼ tsp cardamom
¼ tsp nutmeg
½ tsp cinnamon
Garnishes: vanilla icing sugar, lemon zest, cinnamon.
Preheat oven to 170 degrees C. Butter an 8-inch cake pan.
In a medium size bowl, stir the yogurt and brown sugar together. Whisk in the vegetable oil, followed by the bananas, eggs and vanilla. Slowly stir in the flour, baking powder spices and salt until mixed.
Pour the cake batter into the prepared pan. Bake for about 40 minutes, until firm to the touch (this is a moist cake, be careful not to over bake). Let cool and remove from pan onto a rack. The cake will keep, well wrapped, at room temperature for 2 days.
Dust with vanilla icing sugar, lemon zest and cinnamon.
