350g/12oz Odlums Self Raising Flour
125g/4oz Margarine
175g/6oz Sugar
2 Eggs
1 x 125g Carton Yogurt
2 Bananas (mashed)
1 Teaspoon Vanilla Essence
50g/2oz Chopped Walnuts


75g/3oz Brown Sugar
75g/3oz Margarine
225g/8oz Icing Sugar
1 Teaspoon Vanilla Essence
50g/2oz Chopped walnuts (optional)


  1. Preheat oven to 180°C/350°F/Gas 4. Line a Swiss roll tin (20cm x 30cm / 8″x12″) with greaseproof paper, making sure the paper comes up about an inch around the edge.
  2. Beat margarine and sugar together until smooth. Scrape down bowl and continue beating as eggs are added, mixture should be creamy.
  3. Add the yogurt, bananas and vanilla essence, beat until well mixed.
  4. Finally stir in the flour and chopped walnuts. Pour into the prepared tin and bake for about 40 minutes until golden brown and spongy to the touch.
  5. Turn onto a wire tray and cool completely.
  6. Make frosting by slowly bringing the margarine and sugar to the boil stirring constantly (about 6 minutes) then allow to cool. Then add the remaining ingredients and beat until smooth.
  7. Spread over cooled cake, sprinkle with walnuts if used. Cut into squares.