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2 eggs
125g of soft butter
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 month’s 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!