Banana and almond yogurt cake

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Cold weather is back but I am not complaining here, I love Autumn. It’s not too hot but not too cold and the colors are beautiful outside. Plus, in a week and a half, I’ll be enjoying summer on an island. I have no right to complain.

(But if those people that are fixing our roof could be a little less LOUD, that would be perfect. My sweet little daughter can’t sleep with all that noise. And she needs to sleep for MY mental sanity. LET HER SLEEP.)

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Back to our cake. Is it an autumnal cake ? No idea. I baked it this summer and forgot about it. I found the picture while emptying my SD card. It is a yogurt cake, meaning simple, easy and fun.

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CAN YOU SEE HOW MOIST IT IS ? AND HOW SOFT ? Can you tell a cake is soft? I am not sure but it really was. Just look at it.
I added almonds because it was fun but in fact it adds a little bit of a crunch that is very nice.

Banana and almond yogurt cake (serves 6 to 8) :

  • 3 very ripe bananes
  • 3 eggs
  • 1 yogurt + the pot
  • 3 pots flour
  • 1 pot sugar
  • 1/2 pot oil
  • 1 tsp vanilla flavouring
  • 1 pack baking powder
  • 60g slivered almonds

Preheat your oven at 180°C (350°F).

Beat the eggs, sugar and yogurt all together until you get a bubbly batter. Add the oil, vanilla and baking powder + flour gradually. Mix well.

Smash your bananas in a bowl with a fork and add to the rest of the batter. Mix again.

Put into a cake tin and put almonds on top of the cake.

Bake 30 minutes at 180°C (350°F), let it cool before eating it !

  

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