Categories: September

Ingredients

• 120ml sunflower oil, plus extra for greasing
• 225g light muscovado sugar
• 3 large eggs
• 225g self-raising flour
• 1 tsp ground cinnamon
• 2 ripe bananas
• 150ml low-fat natural yogurt

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease a 900g loaf tin with a little oil, and line with baking paper.

2. Pour the oil into a large bowl. Add the sugar and mix with a large balloon whisk for a few minutes. Crack 1 egg into a small bowl, then add to the sugar and oil. Whisk until the egg is combined, then repeat with the remaining eggs.

3. Stir in the flour and cinnamon. Take a large metal spoon and gently fold into the mixture.

4. Peel and slice the bananas into another bowl, then mash with a fork. Fold into the cake mixture along with the yogurt, then pour it into the lined tin.

5. Bake for 1 hour, or until the cake is well risen and golden. Remove from the oven but leave in the tin to cool.

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