Butter Free Strawberry Banana Yogurt Cake Recipe
This moist yogurt cake cuts into 9 squares or 18 triangles. This recipe is for an 8" square tin.
Ingredients
- 100g fresh strawberries, mashed
- 1 over-ripe banana, mashed
- 250g low fat yogurt
- 175g self raising flour
- 100g sugar
- 150ml grapeseed oil
- 1 egg
- 3 tbsp honey
Directions
- Sift the flour into a bowl, then mix in the sugar.
- In a large mixing bowl, mix the yogurt, oil, egg, honey and fruit.
- Carefully fold the dry mixture into the wet mixture.
- Transfer to a lined square tin, then bake at 180 degrees C for 25-30 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 9 servings | |
| Calories 296 | |
| Calories from Fat 146 | 49% |
| Total Fat 16.47g | 21% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 274mg | 11% |
| Potassium 116mg | 3% |
| Total Carbs 34.1g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 19.4g | 13% |
| Protein 4.09g | 7% |
