Banana and raspberry cake

I spotted this recipe in a magazine called 'Saveurs' and since the recipe looked easy enough and I had all the ingredients already, I figured it wouldn’t hurt to give it a try. I think this recipe and I are going to become good friends. It’s so versatile. What makes it even better is that if you use a 4 oz. yogurt container as a measuring cup for this cake! I also converted the measures for those who don't have a yogurt cup!

Ingredients:
1/2 cup whole milk (= 1 yogurt cup of whole milk)
1 cup sugar (= 2 yogurt cups of sugar)
1 1/2 cup flour (= 2 yogurt cups of flour)
2 ripe bananas
30 raspberries
1 tbsp baking powder
3 eggs
1/4 cup oil (3/4 yogurt cup of olive oil)

Preheat the oven at 350ºF (180ºC). Butter and flour your cake pan. 

In a bowl, mix the milk with the eggs, sugar, flour, baking powder and oil. Mix until you have a smooth batter.

Mash the bananas with a fork and add them to the mixture. Mix everything well.
Pour the preparation into the prepared cake pan. Sprinkle the raspberries evenly across the top of the batter. Gently press them into the batter.

Bake for 40 mn. Leave to cool.



Cake banane et framboises

Ingrédients:
1 yaourt nature ou 125 ml de lait entier
2 pots à yaourt de sucre
3 pots à yaourt de farine
3/4 de pot à yaourt d’huile
1 sachet de levure chimique
3 oeufs
2 bananes bien mûres
1 barquette de framboises

Préchauffez le four à 180ºC. Beurrez et farinez un moule.

Dans un saladier, mélangez le lait avec les œufs, le sucre, la farine, la levure et l'huile. Fouettez bien pour obtenir une pâte homogène. 

Ecrasez bien les bananes et ajoutez-les à la pâte. Mélangez bien le tout.

Versez la préparation dans le moule et enfoncez légèrement les framboises.

Laissez cuire 40 mn. Démoulez sur une grille et laissez-le refroidir complètement.