Cut-and-Come-Again Cake: Part 2 - Low Fat Banana Cake..

>> Wednesday, 15 September 2010

Continuing with the series of cakes, easily baked and ready for weekend visitors, comes this recipe for banana cake.

Not only is this moist and delicious, it's also a great way to use up your brown bananas (I don't like to eat bananas once those brown age spots start to appear) and it's low-fat! Really, there is no excuse not to attempt this!

In place of butter, this cake uses a small amount of low fat margarine and low fat natural yoghurt. This keeps the moistness you needs without any greasiness. You can easily divide the mixture and make muffins if you feel inclined.

For the experimental chefs, some raisins, chopped nuts and mixed spices could be added. Or perhaps a few teaspoons of cocoa powder and chocolate chips.....For me though a banana cake requires little to enhance it's existing yummyness, except perhaps a drizzle of cream and a mug of tea.

You'll just have to try it and see for yourself!

Low Fat Banana Cake

  • 2 eggs
  • 200g sugar
  • 2 large bananas (mashed)
  • 140g low-fat natural yoghurt
  • 40g butter
  • 2 tsp vanilla extract
  • 300g self raising flour
  • 2 tsp cinnamon
  • 1 tsp bicarbonate of soda

Step 1: Preheat oven to 180c/ GM 4 and grease/line a small/medium cake tine (I used a 20cm tin)

Step 2: Beat the eggs, sugar, mashed banana, vanilla together until smooth

Step 3: Fold in the flour, cinnamon, yoghurt and bicarbonate

Step 4: Pour the mixture into your cake tine and bake for 50 minutes

Step 5: Leave to cool in pan for 30 minutes, before removing, slicing and serving to giant smiles!

Helen x

Post a Comment

Blog template by

Back to TOP