Bland, a bit stodgy but very moist and the kids like them.
Just right for back to school tomorrow (pity we already ate them all…)
Ingredients
- 125g (one stick) butter
- 1 cup caster sugar
- 2 eggs
- 2 very ripe bananas, mashed
- 1 cup plain yoghurt
- 1 1/3 cups plain flour
- 1 1/2 tsp baking powder
Method
- Cream butter and sugar.
- Add eggs one at time beating well after each addition.
- Fold in the mashed bananas and yoghurt.
- Sift together the flour and baking powder and then fold gently into the yoghurt mixture until just combined.
- Spoon mixture into 12 1/3 cup muffin cases or a greased 22 cm (8 1/2 inch) springform pan.
- Bake 180°C (350°F) for 25 minutes or 40-50 minutes for the cake.
Recipe adapted from Australian Good Taste – February 1997 , Page 79
He Cooks... She Sews! 
Shame they are a bit bland. I wonder if doubling the amount of bananas/adding some vanilla essence would do the trick next time? They look yummy – a nice golden colour.
Vanilla essence is a good idea.
Cinnamon didn’t make any difference.
I’ve just put another batch in the oven using brown sugar and a mix of tinned pineapple and banana. I felt bad that the school lunch box muffins never made it into the lunch boxes.
I’ll post the report tomorrow once they have made the lunch box journey…
Reporting back on the brown sugar and pineapple versions.
Rory: yummy
Felicity: can’t remember much about them, that was recess (clearly sooo long ago)
Me: flavour is good but the texture is still a bit solid, presumably form the yoghurt, and this is why I call them stodgy (no I didn’t have one in my lunchbox.. but I tried one tonight for research purposes).