Fluffy banana yogurt cake
The difference between this and past recipes lie in the fluffy texture of the cake, even without whisking the batter a single bit. What’s more, I discovered the magic of cooking banana with salt!
Have I mentioned about the texture yet ? Fluffy, light, airy … am I getting overly excited over a fruit I have no desire to eat on its own ?
This is the quickest recipe, best done in between advertisements. Seriously.
Makes a medium tray, for 16.
A: Combine these :
1 ¼ cup plain flour
1/3 cup caster sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon powder
¼ tsp fine salt ( a must to bring out banana oomph. Do not omit. )
B : combine these :
3 ripe bananas ,mashed
1 cup yogurt ( mine from the Indian mamak store )
¼ cup canola oil
1 Tbsp vanilla essence
Preheat oven to 180C.
Prepare a baking tray with a greased removable bottom.
Combine and mix both A and B.
Bake at 180C for 25-30 minutes or until skewer pierced in the center comes out clean.
Serve as it is or with ice cream.