This has to be the best banana cake recipe I’ve ever made, I know the Edmonds recipe is pretty good too but I find by day 2 it’s quite dry.
You won’t get that with this recipe, as it has natural yoghurt in it that gives it a super soft and moist texture.
It makes a large amount of batter, I got 1 cake and 12 muffins out of it. Perfect to freeze for school lunches.
The Best Banana Cake
1 1/2 cups sugar
150g butter, softened
3 Bananas, mashed
3/4 cup milk
1 tsp baking soda
200 ml plain natural yoghurt
2 1/2 cups plain flour
3 tsp baking powder
Lemon icing (optional)
Juice and grated zest of 1 lemon
2-2 1/2 cups icing sugar
Preheat the oven to 160C, spray a 23cm cake tin.
Beat sugar and butter together until creamy and pale. Add eggs and beat until thick and creamy and well incorporated. Add bananas and mix in well.
Heat milk in microwave or stove top until hot. Stir baking soda into milk and then stir into banana mixture. Add yogurt, flour, and baking powder. Mix well and pour into prepared cake tin.
Bake for 59-60 minutes until the cake is cooked in the middle and just pulling away from the sides of the tin. Cool in the tin for 5 minutes, then turn out onto a wire rack.
For the icing, place butter, lemon juice and zest in a small microwave proof jug or bowl. Microwave on high for 30-40 seconds until the butter is melted.
Beat in enough icing sugar to make a smooth icing. Spread over the completely cooled cake.