125g of soft butter
¾ cup of sugar
2 mashed bananas
1 150g pottle apricot yoghurt
2 cups flour
1 tsp baking powder
1 tsp baking soda
Beat the butter and sugar with a wooden spoon. Add the eggs, banana and yoghurt and mix
them really well. Stir in the flour, baking soda and baking powder. Get someone to help
you give the mixture a really good stir then spoon the mixture into muffin tins. Cook the
mini banana cakes for about 15 minutes and 150 degrees Celsius.
Leave the mini cakes in the muffin tin to cool a little then tip them out on a cooling
rack to cool completely.
Just like last months carrot cakes you can eat them as they
are. You can dust your mini cakes with icing sugar, you can ice them with your favourite
icing or you can have them for dessert with some ice cream!