Name: Banana cake
Cook time: 50 min
Total time: 50 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 550.00 ml flour cake; 15.00 ml Baking powder; 5.00 ml salt; 6.00 ml Bicarbonate of soda; 100.00 ml yoghurt plain; 375.00 ml sugar; 100.00 ml butter melted; 8.00 bananas ripe, mashed; 100.00 ml pineapple crushed; 125.00 ml mixed nuts chopped; 3.00 eggs extra large, whisked; 5.00 ml vanilla essence; 125.00 ml mixed nuts chopped; 150.00 ml icing sugar; 5.00 ml vanilla essence; 250.00 g cottage cheese smooth; 150.00 g nuts chopped, for sprinkling

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Ingredients (17)

550.00 ml	flour — cake
15.00 ml	Baking powder
5.00 ml	salt
6.00 ml	Bicarbonate of soda
100.00 ml	yoghurt — plain
375.00 ml	sugar
100.00 ml	butter — melted
8.00	bananas — ripe, mashed
100.00 ml	pineapple — crushed
125.00 ml	mixed nuts — chopped
3.00	eggs — extra large, whisked
5.00 ml	vanilla — essence

COTTAGE CHEESE ICING

125.00 ml	mixed nuts — chopped
150.00 ml	icing sugar
5.00 ml	vanilla — essence
250.00 g	cottage cheese — smooth
150.00 g	nuts — chopped, for sprinkling

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Method:

Preheat the oven to 180 ºC and spray two 20 cm cake tins with non-stick spray. Line the bottom of the tins with baking paper and spray once more with non-stick spray. Sift the flour, baking powder and salt together. Dissolve the bicarbonate of soda in the yoghurt. Mix the yoghurt, sugar, butter, bananas, pineapple, nuts, eggs and vanilla essence together and add to the dry ingredients. Mix until smooth and divide the batter between the two prepared tins. Spread evenly and bake for about 45-50 minutes until done (cover the tops with foil if they becomes too dark during baking). Turn out and remove the baking paper. Cool and decorate with the cottage cheese icing. Icing: Mix all the ingredients for the icing together and use to sandwich the two cake layers together. Cover the cake with the remaining icing. Sprinkle with extra chopped nuts if desired.
Makes 1 double-layered cake.