7
FOOD PROCESSOR BANANA & YOGHURT CAKE
Preparation Time:
15 minutes
Cooking Time:
50 minutes
Ingredients:
Banana Cake:
120g cold butter, cut into chunks
1 ½ cups caster sugar
2 eggs
½ tsp vanilla bean paste (or 1 tsp vanilla essence)
2 large ripe bananas
1 tsp bi-carb soda
1 cup natural yoghurt
2 cups plain flour
1 tsp baking powder
Method:
1. Pre-heat oven to 160°C. Generously grease a deep 22cm x 18cm round spring-form tin
and line the base and sides with baking paper and spray with non-stick cooking spray
2. Using the chopping blade, pulse (red) the butter, sugar, eggs and vanilla for 1 minute
scraping down the sides of the bowl once or twice to incorporate ingredients. Take out the
food pusher from the feed chute and with the machine running on speed setting 1 (blue),
drop chunks of banana through the feed chute. Process until well combined.
3. Dissolve bi-carb soda in the yoghurt in a large jug and let stand for 2 minutes until nearly
doubled in volume. Add to the batter and pulse (red) for 3 seconds. Add flour and baking
powder and process with 4 quick pulses (red) just until flour mixture disappears. Do not
over-mix.
4. Pour cake batter into the prepared cake tin and bake for 45-50 minutes or until a skewer
comes out clean. Cool cake for 10 minutes before removing from the pan. Cool completely
before icing.
5. For the frosting, place all ingredients into the cleaned food processor bowl and process on
speed setting 1 (blue) for 20 seconds. Spread the icing generously over the cooled banana
cake.
Serves 8-10
Banana Frosting:
50g softened butter
¼ of a banana
½ tsp lemon juice
1 ½ cups icing sugar
