Banana Yoghurt Cake

Rumah aku dan pisang dah synonym. Jarang sangat kat rumah aku takde pisang.  Most of the time  memang bersikat sikat pisang atas meje.  No,  we are not species monyet yang menjadikan pisang as makan ruji,  but somehow,  hubby mesti nak pisang.  Sudahnya bila pegi pasar tani on saturday,  aku akan borong banyak pisang.  Sometimes bila dah middle of the week,  pisang dah jadi over ripe sebab tak sempat nak makan.  Maka,  terpaksa la aku buat kek pisang.

This cake is actually an inspired recipe of greek yoghurt banana cake.  Tak ku sangka,  kek ni sangat sedap.  Cuma bila bake guna bundt pan,  melekat sikit kat dalam pan tu.  Maybe sebab the batter is a bit runny.  Kalau guna bundt pan,  kena make sure guna recipes with  thick batter.  Then baru la kek keluar dari pan cantik!

 
Banana Yoghurt Cake
Adapted from  : Amanda @ Running with Spoons

Yields: 12 slices

Ingredients
60 gram salted butter - melted
1½ cups all-purpose flour
1½ tsp. baking soda
1/4 tsp. sea salt
2 eggs, lightly beaten
5-6 medium, ripe bananas (~1 cup mashed)
½ cup plain or Greek yogurt
2/3 cup brown sugar

Optional add-ins: ½ cup chocolate chips/raisins/nuts/etc.

Instructions

Preheat your oven to 350ºF, and lightly grease a 9 x 5 bread pan.

In a large bowl, combine flour, baking soda, and salt. Stir until well combined and set aside.

Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, melted butter, yogurt and brown sugar. Stir until well combined.

Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix.Pour the batter into the loaf pan, spreading it out evenly, and bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.

Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.