Portuguese Banana Yogurt Cake

The cake is moorish, soft and really easy to make!

Serves: 6-8
Preparation time: 10 minutes
Cooking time: 20 minutes


150g Rachel’s Greek Style Honey Yogurt
2 bananas, blended to a puree with a squeeze of lemon juice
250g plain flour
120g caster sugar
80ml vegetable oil
2 tsp baking powder
3 large eggs


80g Rachel’s Greek Style Honey Yogurt
250g icing sugar, sifted
1 tsp vanilla essence


  • Pre-heat oven to 180°C/350°F/Gas Mark 4. Grease a 24cm ring cake mould or alternatively you could use a large loaf tin
  • Place all the ingredients in a mixing bowl and stir well to remove all lumps
  • Pour the cake batter into the mould and place in the centre of the oven for 20 minutes, until light brown and springy to touch
  • Leave to cool for 10 minutes before removing the cake on to a wire rack to cool further
  • Meanwhile make the icing by placing the yogurt in a small bowl, add the icing sugar and beat well. Pour over the cake and leave to set









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