Banana Yogurt Cake
1h 5m·American
Ingredients
- 1/2 cup (120 grams) butter, at room temperature, plus more for greasing the tin
- 1/2 cup (100 grams) superfine sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 very ripe bananas, mashed
- 7 ounces (200 grams) sweetened plain yogurt
- 1 2/3 cups (200 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
Instructions
8 steps
- 1
Gather the ingredients.
- 2
Preheat the oven to 350 F / 180 C. Grease an 8 x 4-inch loaf pan with a little butter.
- 3
In a mixing bowl, beat the butter and sugar with an electric mixer until pale and fluffy.
- 4
Add eggs one at a time, beating well after each addition.
- 5
Use a spoon or spatula to fold in the vanilla extract, mashed bananas, and yogurt.
- 6
Sift together the flour and baking powder, then fold gently into the banana-yogurt mixture until just combined. Don't overmix.
- 7
Spoon the mixture into the greased pan and bake for 50 to 60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- 8
Remove cake from the oven and allow it to stand for 5 minutes in the pan. Then gently turn the cake out of the tin and cool on a wire rack.
Progress
0 / 8 steps
