Banana Cake

Banana Cake

Banana Cake Recipe

4 oz (115g) soft margarine (or butter)
6 oz (170g) soft brown sugar
2 eggs
2 ripe bananas
- pint (= 5fl oz or 150 ml) natural consider, Sugar Free Corn Currant Muffins Yoghurt
4 oz (115g) plain flour
3 oz (85g) plain Wholemeal flour
1/2 teaspoon baking powder
1 oz (28g) cocoa powder (not drinking chocolate)

Filling

4 tablespoons (60 ml) double cream
2 tablespoons (30ml) plain yoghurt

Put oven to 350F (180C). Grease an 8 inch round cake tin.

Cream margarine and sugar thoroughly, then gradually beat in eggs and then mashed bananas. Sieve flour, baking powder and cocoa and mix well with wholemeal flour. Put in prepared cake tin and smooth over top of mixture. Cook for about 1 hour 15 minutes till cooked through. Turn out and cool. Whip cream and yoghurt together and spread over cake when cool. To make the top look extra pretty lay a paper doyley on top and sprinkle through sieved cocoa. Carefully take doyley off - it looks really elegant.


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