Cook Time: 40 Minutes
What you need
- 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
Frosting
- 75g/3oz Brown Sugar
- 75g/3oz Margarine
- 225g/8oz Icing Sugar
- 1 Teaspoon Vanilla Essence
- 50g/2oz Chopped walnuts (optional)
Recipe Steps
- 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.
- Beat margarine and sugar together until smooth. Scrape down bowl and continue beating as eggs are added, mixture should be creamy.
- Add the yogurt, bananas and vanilla essence, beat until well mixed.
- 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.
- Turn onto a wire tray and cool completely.
- 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.
- Spread over cooled cake, sprinkle with walnuts if used. Cut into squares.
