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John Torode’s Portugese Banana Yoghurt Cake

Serves: 6

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly Freezes Well

The bundt tin (or ring cake mould) makes all the difference to the presentation here, so if you can track one down, use it

John Torode’s Portugese Banana Yoghurt Cake Recipe: Veggie


150g Rachel's Greek Style Honey Yoghurt
2 bananas, blended to a purée with a squeeze of lemon juice
250g plain flour
120g caster sugar
80ml vegetable oil
2 tsp baking powder
3 large free-range eggs

[hd]]For the icing:[/hd]
80g Rachel's Greek Style Honey Yoghurt
250g icing sugar, sifted
1 tsp vanilla essence


  • Preheat the oven to 180C/350F/Gas 4. Grease a 24cm ring cake mould or alternatively you could use a large loaf tin.
  • Place all the cake ingredients in a mixing bowl and stir well to remove all the lumps.
  • Pour the cake batter into the mould and place in the centre of the oven for 20 minutes, until light brown and springy.
  • Leave to cool for 10 minutes before transferring the cake to a wire rack to cool completely.
  • Meanwhile, make the icing by placing the yoghurt in a small bowl, adding the icing sugar and beating well. Pour over the cake and leave to set.
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