This recipe is taken from Weigh Less Naturally - The Complete 28 Day Planner by Karen Hobbs published by Hinkler Books
Banana Yoghurt Cake with Cream Cheese Icing
2 ripe bananas mashed
1 x 200g low fat vanilla yoghurt
*1 cup self raising flour
*1/2 cup wholemeal self raising flour
1/2 teaspoon mixed spice
1 teaspoon baking powder
1 teaspoon vanilla essence
2 eggs separated (room temperature)
1 tablespoon castor sugar
3 tablespoons light cream cheese
2 tablespoons icing sugar
1/2 teaspoon vanilla essence
1. Preheat oven to 180*.
2. Combine together in a bowl the banana, yoghurt, flours, spice, baking powder, vanilla and egg yolks.
3. In a separated bowl beat the egg whites until they form soft peaks. Gradually add the castor sugar into the whites and beat until combined.
4. Gently fold the egg whites into the banana mix.
5. Spray a cake tin with cooking spray and pour the mixture into the tin. Bake for 25-30 minutes. Turn out onto wire rack, cool and spread with icing.
6 servings = 225 Calories per serve
8 servings = 170 Calories per serve
This cake is best stored in the fridge until required
*instead of using the 2 SR flours you can just use 1 1/2 cups Self Raising white flour.