Ok it's not the prettiest cake I've ever made but oh my goodness, it's delicious! As you can see it's half eaten already!!
I had a lot of Greek yoghurt to use up so I googled 'yoghurt cake' and THIS RECIPE popped up. It's ridiculously easy to make BUT I only had 1 egg. I knew you can sub bananas for eggs so I used 2 very ripe bananas and 1 egg instead of the 3 eggs.
And obviously I baked mine in a loaf tin as I don't have a round cake tin. I quite often make cakes in a loaf tin as they're easy to cut and freeze.
My version of Easy Yoghurt Cake:
- 1 egg
- 2 mashed bananas
- 120ml rapeseed oil
- 125g full fat Greek yoghurt
- 1 tsp vanilla extract
- 180g plain flour
- 180g sugar
- 2 tsp baking powder
- pinch of salt
1. Mix the egg, bananas, oil, yoghurt and vanilla in a large bowl.
2. Add the remaining ingredients and beat until well mixed.
3. Pour into a lined loaf tin and bake for 30 mins at 170C fan.
4. Check for doneness by testing the middle with a skewer and it comes out clean.
5. Cool on a rack before cutting.
Obviously it tastes banana-y but it has a softer texture than banana bread.
I'll definitely be making this again!! 😋
Looks and sounds yummy. I will definitely give it a try as I always have plain yogurt on hand. Thanks, Ali!
ReplyDeleteThat sounds delicious. :-)
ReplyDeleteI love yoghurt cake/muffins and what a great idea to use the bananas instead if eggs. Catriona
ReplyDeleteYour cake looks yummy and what a great way to use up what you need to.
ReplyDeleteGod bless.
That looks amazing - definitely going to have a go at some point. I do have a couple of bananas slowly softening right now. xx
ReplyDeleteThanks for this recipe and all your info Ali…I think I might have a try and add lemon…I suppose zest and a little juice.
ReplyDeleteIt looks scrummy. You probably already know, but you can use ground flax seed or chia seeds as substitutes for egg as well. I've done it a few times when I've misremembered a recipe and realised I haven't enough eggs.
ReplyDelete