An Easy Banana Cake recipe which uses yoghurt to make it light and moist, and topped with a generous layer of Cream Cheese Frosting. Perfect for using overripe or frozen bananas.
For the cake
For the frosting
For the cake
For the frosting
FREEZER TIPS
Frozen bananas work well in this recipe. I like to freeze ripe bananas by breaking them into small pieces and placing them into a ziplock freezer bag. Once defrosted, discard any excess water.
SIZE OF BANANAS
As bananas vary in size, you may need to adjust the baking time depending on how small or large your bananas are. Larger bananas will make the batter more moist, which means you may need to bake the cake for a few minutes longer.
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/classic-banana-cake-cream-cheese-frosting/