I don’t eat cakes (just don’t have a sweet tooth) but I do enjoy making them. Recently I’ve been making cakes and taking them to the yoga studio to share with the lovely teachers there. It’s a win, win for all – they love the cakes and I get pleasure making them.
This berry and banana loaf is a fabulously easy cake to make – no butter to beat, no appliances to wash. Just one bowl. And perfect for those leftover bananas that look too ripe to eat but stay in the fruit bowl.
Berry and banana loaf
- 1 cup Greek yoghurt
- 1 cup vegetable oil
- 2 eggs (at room temperature)
- 1 cup sugar (I use coconut sugar)
- 2 cups self raising flour
- 1 cup frozen berries
- 1 banana, mashed
Preheat oven to 160c. Grease and line a loaf tin (22 x 8 cm) with baking paper.
Place the yoghurt, oil, eggs and sugar in a bowl and whisk to combine. Sift flour and add to the mixture, stirring until just combined. Fold through the banana and berries.
Spoon mixture into the lined tin and bake for about 1 hour and 15 minutes. To test, insert a skewer into the middle. If it comes out clean, it’s ready. I also find that when the cake starts to shrink away form the edges of the tin, it’s usually done.
Dust with icing sugar before serving.