| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 medium ripe bananas
- 2 tbsp yogurt
- 2 large Eggs
- 1 tsp Vanilla Extract
- 4oz/120ml Vegetable Oil
- 6oz/170g/3/4 cup White Sugar
- All Purpose Flour
- corn starch
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Coarse Salt
- 1/2 tsp ginger powder
- 1/8 tsp ground cloves
- powdered sugar optional
Ingredients
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|
Instructions
- Heat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Grease a 9 inch round cake pan with a tablespoon of oil, rub all over bottom and sides of pan.
- Measure out 2 cups all purpose flour (10oz/280g) in a bowl. Remove 4 tablespoons of flour and replace with 4 tablespoons cornstarch. Alternatively, use 2 cups cake flour (8oz/226g). To flour, add baking soda, baking powder, salt, ginger and cloves. Whisk to combine and set aside.
- To a large bowl, add peeled bananas. Mash with a fork. Add yogurt and mix. Add eggs one at a time and mix. Add vanilla and oil. Mix well. Add sugar and mix. Add flour mixture in three parts, mixing each time. Stir just enough to incorporate all of the flour, do not over mix.
- Pour batter into greased cake pan and bake in heated oven for 30 minutes or until toothpick inserted into the middle of the cake comes out clean. Remove from oven and cool pan on rack for 15 minutes. Run an offset spatula around the sides of the cake. Place a plate on top of the pan and invert. Place cake on cooling rack and let cool completely before cutting. Serve as is or with powdered sugar on top.
Recipe Notes
Anita,
The recipe does not say how much all-purpose flour?