Banana and yoghurt cake

I bake a lot with bananas as you can see from my blog. This is the best banana recipe I've tried so far and probably the simplest to make as well.  As usual I had a lot of over ripe bananas to use up but I also had 3 large tubs of yoghurt in the fridge (I wanted to make smoothies with the yoghurt but never got round to it). So I googled banana and yoghurt recipes and came up with this gem. It's really light and moist with a good strong banana flavour and a hint of cinnamon.

 mix all the ingredients together 

I made 1 loaf...

 ... and a large tray as I doubled the recipe

120ml sunflower oil

225g light muscovado sugar

3 large eggs

225g self-raising flour

1 teaspoon ground cinnamon

2 ripe bananas

150ml low fat natural yoghurt

• Preheat the oven to 180C. 
• Grease and line a 900g loaf tin. 
• Pour the oil into a large bowl.
• Add the sugar and whisk for a few minutes.
• Add the eggs one by one, whisking as you go. 
• Stir in the flour and cinnamon. 
• Peel and mash the bananas in a separate bowl. 
• Add the mashed bananas and yoghurt into the cake mixture and mix well with a wooden spoon. 
• Pour into the prepared tin.
• Bake for 1 hour or until cake is well risen and golden. 
• Leave to cool in the tin then turn out onto a wire rack to cool completely.