Banana-choc yogurt cake - 31/03/2016

Banana-choc yogurt cake

This yummy cake is really easy to make and you don’t even need scales... get the kids to help too! 


  • 120g full-fat natural yogurt
  • 1 yogurt potful sunflower oil (see tip)
  • 2 yogurt potfuls soft light brown sugar
  • 3 medium free-range eggs
  • 3 yogurt potfuls self-raising flour
  • ½ tsp each ground ginger, nutmeg and cinnamon
  • 2 very ripe bananas, lightly mashed
  • 100g good quality milk chocolate, chopped into small pieces or chocolate chips
  • 100g dark chocolate, melted with knob of butter or sunflower oil (either on the hob over a pan of simmering water or melt in the microwave on medium for around 30 seconds)


  1. Heat the oven to 325°F/170°C fan/gas 3. Lightly oil and line a 1 litre loaf tin with a long strip of baking paper that hangs over the sides.
  2. Put the yogurt in a large bowl, stir in the oil and sugar and whisk until smooth.
  3. Whisk in the eggs, one at a time, then the flour and spices, bananas, milk chocolate and a pinch of salt.
  4. Pour into the tin and bake for 50-55 minutes until a skewer pushed into the middle comes out with no sticky cake mix on it.  If, after 30 minutes, it starts to brown too much on top, cover with foil.
  5. Remove from the oven. Cool in the tin for 5 minutes. Ease out using the paper to help. Cool completely.
  6. Pour the melted dark chocolate on top and smooth with a spoon. Leave to set for 30 minutes, then slice.



There’s no need to weigh ingredients 2-5, just use the empty 120g yogurt pot to measure.

Use ripe bananas...the browner the better. 
Measure spices carefully. Invest in measuring spoons, as cutlery spoons can vary hugely in size. 
Make sure you’ve oiled and lined the tin well. It’s awful when your beautiful cake won’t come out easily in one piece!  If you don’t have any loaf tins, you can buy foil tins in most supermarkets and line as outlined above.

·       Serves 12


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