Banana cake is no doubt one of the tastiest afternoon tea treats you could ever enjoy. But sometimes, the sugar quantity can just get too high and the unhealthiness of the classic cake isn’t worth enjoying the mouth-watering taste. But not to worry – you can now eat as much as you want when it comes to this new and improved recipe! This version replaces heavier ingredients with some fresher, lighter additions. With plain yoghurt and shredded coconut you won’t be left feeling sick when you go back for seconds and thirds of this tasty treat! If you want to up the healthiness of this cake even further, try leaving out the icing and just enjoying the moist base on its own. Yum!

Ingredients

• Melted butter, for greasing
• 125g butter
• 175g caster sugar
• 2 eggs
• 2 very ripe bananas, mashed
• 200g plain yoghurt
• 200g (1 1/3 cups) plain flour
• 1 1/2 teaspoons baking powder
• 25g (1/3 cup) shredded coconut
• 200g cream cheese
• 55g (1/3 cup) icing sugar, sifted

Method

1. Preheat oven to 180C. Grease and line base of 2cm springform pan with melted butter with non-stick baking paper.
2. Add butter and sugar to bowl. Beat together with electric beaters until pale and creamy. Add eggs, one at time, beating into the mixture after each addition. Fold in mashed bananas and yoghurt with large metal spoon. Sift flour and baking powder together. Gently fold into yoghurt mixture until just combined.
3. Pour mixture into prepared pan. Smooth top with back of spoon. Bake for 40-50 minutes or until skewer inserted into centre comes out clean. Remove. Stand for 5-10 minutes in pan. Turn out onto wire rack to cool completely.
4. Meanwhile for the icing, mix cream cheese and icing sugar with wooden spoon until smooth and creamy. Spread over cooled cake. Serve.