Makes 2 cakes. Freezes well.
250g butter
1.5 cups raw or rapadura sugar
4 eggs
2 cups mashed banana
3 cups wholemeal spelt flour
1/2 tsp ground cinnamon
2 tsp baking powder
1.5 cups yoghurt
1.5 cups milk
2 tsp vanilla extract
Grease and flour two cake tins. I use butter, and brown rice flour and the cakes never stick.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, until combined.
Stir in banana. Stir in half the sifted dry ingredients then half the yoghurt + milk, then remaining dry ingredients and the rest of the yoghurt, milk and vanilla. Keep mixing until smooth. Pour mixture into prepared pans. Bake at 180 degrees C for about 1 hour. Stand for 5 minutes before turning onto a wire rack to cool.
Hi Belinda, I made your 5 cup cake last week - I used a tin of pie apples I had in the cupboard - was beautiful and so easy! So moist! Thanks for sharing all your recipes. Tamara
Comment by Tamara — 28 June, 2008 @ 9:21 pm
Hi Bel!
thankyou so much for sharing your yummy recipes
Please continue to do so…Ive had success with everyone of yours I have tried so far 
Unlike some recipe sites lol.
At least the dog appreciates my disasters
XX
Comment by mummabare — 2 July, 2008 @ 11:37 am
Thanks MB! This blog’s a great place to store and share some faves.
Happy cooking!
Comment by Bel — 2 July, 2008 @ 11:39 am
Hi Belinda, just stumbled upon your site and tried your banana cake. Used strawberry flavoured low fat yoghurt (all that was left in fridge) and turned out beautiful. Thanks, look forward to more recipes,
Cheers,
Amanda, Sydney
Comment by Amanda — 3 July, 2008 @ 10:54 pm