1 cup Chelsea White Sugar
100g butter, melted
3 bananas, mashed with a fork
3 eggs
1 tsp baking soda
½ cup low fat milk
150ml plain or fruit yoghurt (apricot works well)
2 cups flour
3 tsp baking powder

Lemon Icing
25g butter or margarine
2 cups Chelsea Icing Sugar
1-2 Tbsp lemon juice

Preheat oven to 160°C. Spray a 20-22 cm round spring-form baking tin with non stick baking spray. Line the base with baking paper.

Beat the Chelsea White Sugar, melted butter and eggs until thick and creamy. Add the mashed bananas and beat well.

Heat the milk in a small microwave proof bowl or jug in the microwave until nearly boiling (approximately 1 minute). Stir the baking soda into the milk then stir this 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. Cool in tin for 5 minutes then release the spring sides and cool completely on a wire rack. When completely cold, ice with either lemon icing or cream cheese icing.

Lemon Icing
Melt the butter (microwave for about 30 seconds). Beat in the Chelsea Icing Sugar and lemon juice to make a fluffy icing. Add a little hot water if required for a spreadable consistency. Spread over the cooled cake.