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BANANA YOGHURT CHOC CHIP CAKE


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Ingredients

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BANANA CHOC CHIP CAKE

  • 150 grams Butter
  • 190 grams Sugar of choice
  • 1 teaspoon Vanilla bean paste/essence
  • 3 eggs
  • 450 grams Self Raising Flour
  • 1/4 teaspoon bicarb soda
  • 300 grams Greek yoghurt
  • 2 Large bananas, mashed with fork
  • 1 Handful of chocolate buttons
  • 6
    50min
    Preparation
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. ➕ Preheat oven to 160C (fan forced). Grease and line a cake pan - I used a 25cm square springform.

    ➕ Add butter, sugar and vanilla to bowl 1 MINUTE/SPEED 4. Scrape down bowl.

    ➕ Add eggs 10-15 SECS/SPEED 3

    ➕ Add flour, bicarb, yoghurt and banana 1 MIN/SPEED 6 (will be hard to mix at first and may need extra 30 secs, should be smooth. Incorporate spatula through lid if needed)

    ➕ Add choc buttons and stir in by hand

    ➕Pour into prepared pan and bake for 50 mins. Let stand for 10 minutes and turn out into rack to cool.

    Leave as is, or make a cream cheese icing and decorate.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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