Yogurt Banana Cake - #breakfastseries

Yogurt Banana Cake

This week at IHCC, we are cooking Tessa Kiros' recipes as she is this month's featured chef. Kiros is a unique chef who gets her inspiration from traveling. 

From IHCC, "I love traveling. Collecting things I love. Food. People. Colour. Smells. Details. Different cultures & traditions. Why they do what they do & how they put their dishes together. How people, families & nations connect." - Tessa Kiros.

Recipe adapted from Tessa Kiros' book, Apples for Jam: A Colorful Cookbook.

Ingredients:
(Serves 6-8) 

125g butter
180g light brown sugar
2 ripe bananas, mashed
2 eggs
125g plain yogurt
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
250g all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3 tablespoons warm milk

How to:

1. Preheat the oven to 180°C. Butter a 9"x5" loaf pan generously. 

2. Cream butter and sugar until smooth and whisk in mashed bananas. Add in eggs, yogurt, vanilla extract, ground cinnamon, and a pinch of salt. Whisk well. 

3. Sieve in flour and baking powder and beat until smooth. Mix baking soda into the warm milk and stir into the batter.

4. Scrape the mixture into the prepared loaf pan and bake for about 50 to 55 minutes, until the top is nicely browned or until a toothpick inserted into the center of the bread comes out fairly clean. Cool on a rack for 15 minutes before removing from the pan.

The top is nicely browned. :)

Cut into slices and dig in!

On a side note, here are my previous banana cakes/breads:

Best Banana Cake
Banana Bread with White Chocolate Chips
Maple Syrup Banana Bread
Whole Wheat Blueberry Banana Bread

Hazelnut Flour Banana Bread (Paleo Banana Bread)
Avocado-Banana Bread

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, February's Monthly Featured Chef: Tessa Kiros!