It’s getting really hot, here in the Côte d’Azur and now all the tourists are gone, it feels so good to go hiking in the mountains to discover beautiful places.
And even better, to lay down in the sun and share a great picnic with some of your friends.

Some pictures of the ‘Loup’ in ‘les gorges du loup’

Few weels ago, i was talking about the power of simple food you had as a child and said that, for me, the best cake in the world would be a ‘gateau au yaourt’.
This banana and muscovado sugar is no less than a twist on the original yogurt cake.

Banana and muscovado sugar cake
This cake is extra moist yet light. It’s very handy and thus makes the perfect picnic cake.
If you want to make the cake ever more moist you could drench it with a syrup made of 1 cup of hot water + 1 cup of icing sugar.
I recommend using very ripe bananas otherwise the banana taste will be too subtle.

Banana and muscovado sugar cake

serves 8

1 pot of yogurt (125g) = keep the pot as you’ll use it later to measure the other ingredients
3 pots of plain flour
1 1/2 tsp baking powder
a pinch of salt
2 pots of light muscovado sugar
3/4 pot of vegetable oil
3 eggs
2 ripe bananas, mashed

Preheat the oven to 180°C.
Line a 23cm springform tin with baking parchement.
Put the yogurt, flour, baking powder, salt and sugar in a large bowl. Mix in the oil and the eggs and add the bananas.
Put the mixture in the prepared tin and bake for 30 minutes.

Posted by fanny who loves to forget labeling posts