Classic Banana Cake (made with Yogurt)

I have been looking for a classic banana cakes recipies. Guess what? I found one. Everyone can bake it without fail. The classic banana cakes has be to firm instead of spongy. That's my personal liking. One good thing about the banana cake is we can use less sugar. These are good for Saturday & Sunday tea time. Surprisingly, such simple cake is always a hit among the crowd every time. It tastes so good even without icing. Besides, you must use the local fruits (banana or pisang emas) to make this cakes. It just tastes superb.

Ingredients I: Mix & Set asides

210g Mashed ripe bananas by fork

1 tsp Lemon Juice

Ingredients II:

85g Butter

Pinch of Salt

180g  Fine Sugar

1 Egg (L)

1 Egg Yolk

1 tsp Vanilla Extract

1.5 cup of Yogurt (original flavor- no sugar added)

188g AP flour

3/4 tsp Baking Soda

* Tips: You can also replace the Yogurt with Buttermilk. Buttermilk will give fluffier texture banana cakes.

I bake this cake in a 8" inch round tin. Always coat the inner of the round tin with butter or cut a round wax paper at the bottom of the tin for easy remover.

Method:

1) Mashed banana & lemon juice - set aside.

2) Mix AP flour & baking soda- set aside.

3) Mix yogurt/ butter milk with vanilla extract- set aside.

4) Cream butter , sugar, salt until fluffy for about 3-4 minutes.

5) Beat in one eggs each time until well mix.

6) Add in the flour mixture & alternately it with yogurt mixture. Fold in the mashed banana mixture. Remember not to over mix.

7) Bake in a preheated oven at 175'C from 45 minutes to 1 hour until a toothpick inserted come out clean. 

The baking time need to be calibrated for different oven. Enjoy.