Banana Cranberry Cake

Doing some stock-take! 3 pieces about to rot bananas, left-over cranberries and walnuts from the previous baking, 70g cake flour left from a 1 kg pack and a small tub of about to expire yogurt. What to do with them? Stock clearance (into our tummies) - whip it all up for a banana cake!

Wonderfully banana and moist.



Ingredients:
100g butter at room temperature
90g -100g sugar
1/4 tsp salt
2 eggs + 1 tsp vanilla essence (lightly beaten)
120g plain yogurt
320g mashed bananas + 1 tbsp lemon juice + 1 tbsp rum
50g cranberries (optional)
50g walnut pieces (optional)

150g plain flour
70g cake flour
1 tsp baking soda
1/4 tsp baking powder

Method:
1. Sieve together the flours and baking soda and powder.
2. Cream butter, salt and sugar till creamy and fluffy.
3. Beat in the eggs a third at a time, followed by the yogurt and mashed banana.
4. Fold in the flour mixture, cranberry and walnut and mix till just moistened.
5. Bake at 165C - 170C for 50 - 60 minutes or till cooked.