Ingredients
- 250 g / 8,82 oz flour
- 80 g / 2,82 oz sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 good pinch of salt
- 2 ripe bananas
- 40 g / 1,41 oz butter
- 2 tablespoons milk
- 1 tablespoon sweetened condensed milk
- 1 tablespoon liquid vanilla flavouring (or a pinch of vanilla powder)
- 1 plain yoghurt
- 3 eggs
Preparation
Mix 150 g (5,29 oz) of the flour with the sugar, baking powder, bicarbonate and salt. Add the mashed bananas, butter, yoghurt and milk.
Beat until smooth. If there are still too many lumps, use a mixer. Add the eggs, remaining flour, vanilla flavouring and sweetened condensed milk and mix well.
Grease a cake tin, pour in the batter and bake for 15 minutes at 230°C (446°F) then 45 minutes at 130°C (266°F) (make sure it is cooked through). The cake will taste better the next day. Store preferably in the fridge, wrapped up so that it doesn't dry out.
