1 cup Chelsea White Sugar or Chelsea Organic Raw Sugar 100g butter, melted 3 eggs 3 bananas, mashed with a fork ½ cup low fat milk 1 tsp baking soda 150ml plain or fruit yoghurt (apricot works well) 2 cups plain flour 3 tsp baking powder
Lemon Icing 375g Chelsea Lemon Flavoured Icing Sugar 1-2 Tbsp hot water 50g butter, softened
Preheat oven to 160°C conventional or 140ºC fan-forced. Grease a 21 cm round springform tin (with high sides) and line base with baking paper. Beat sugar, melted butter and eggs until pale and creamy. Add the mashed bananas and beat well. Heat the milk in the microwave until nearly boiling (approx. 1 min). Mix in the baking soda then stir into the banana mixture. Add the yoghurt, flour and baking powder. Mix well and pour into the prepared cake tin. Bake for 45-50 minutes until the cake is cooked in the middle and just pulling away from the edges of the tin (insert a skewer into the centre, if it comes out clean it is cooked). Cool in tin for 5 minutes then release the sides and cool on a wire rack. When cold, swirl with icing.
Lemon Icing In a bowl mix the icing sugar with a little hot water. Add butter and beat until light and fluffy. Add more hot water to make a softer consistency if required.