Idiot proof banana cake

my mum had good luck with the edmonds one, shes not the best baker in the world...

Come get my edmonds book that is really easy to make. Or I can make it for you???

I make this one all the time. The yoghurt makes it really moist.

1 cup Chelsea White Sugar
100g butter, melted
3 bananas, mashed with a fork
3 eggs
1 teaspoon baking soda
1/2 cup low fat milk
150 ml plain or fruit yoghurt (apricot is very nice)
2 cups flour
3 teaspoons baking powder

LEMON ICING
25g butter or margarine
grated rind and squeezed juice of 1 lemon (strain the juice to remove the pips)
2 cups Chelsea Icing Sugar

Method

Preheat oven to 160°C. Spray a 20 – 22 cm round spring form baking tin with non stick baking spray. Line the base with baking paper.

Beat the sugar and melted butter and eggs until thick and creamy. Add the mashed bananas and beat well.

Heat the milk in a small microwave proof bowl or a glass jug in the microwave until nearly boiling (approximately 1 minute).

Stir the baking soda into the milk and then stir this into the banana mixture. Add the yoghurt, flour and baking powder. Mix well and pour into the prepared cake tin and bake for 45 – 50 minutes until the cake is cooked in the middle and just pulling away from the edges of the tin. Cool in the tin for 5 minutes then release the spring sides and cool completely on a wire rack. When completely cold, ice with either lemon icing or cream cheese frosting.

Lemon Icing method:
Place the butter, lemon juice and rind in a small microwave proof jug or bowl. Microwave on high for 30 – 40 seconds until the butter is melted. Beat in the icing sugar to make a fluffy icing. Spread over the cooled cake.

Preparation time:20 minutes plus 5 mins for the icing
Cooking time:50 minutes
Makes:a 20 cm cake big enough for 8-10 good slices