Take a large metal spoon and gently fold the flour into the mixture.

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Combine flour baking soda and salt in a separate bowl.

Banana yogurt cake. Preheat your oven to 180 degrees C and line your 8 x 8 inches baking tray with parchment paper. In a small bowl combine vinegar with milk set aside. Fold in bananas white chocolate chips and walnuts.

Mix together the melted butter and two sugars and stir until the two sugars are well dissolved. Preheat the oven to 350 F180 C. In a large bowl whisk together the flour sugar.

Fold into the cake mixture along with the yogurt then pour it into the lined tin. In another bowl whisk together egg yogurt mashed bananas oil and vanilla. Bake for 1 hour or until the cake is well risen and golden.

Pour the yogurt mixture into the flour mixture and mix until just combined. Grease an 8- by 4-inch loaf pan with a little butter. In a separate bowl whisk together the yogurt mashed banana egg oil and vanilla.

In a medium sized bowl combine flour baking. Line a 9-inch loaf pan with parchment paper overhanging on the two long sides then grease the parchment paper with cooking spray. Transfer the batter to a greased 9-inch baking pan.

Peel and slice the bananas into another bowl then mash with a fork. In a mixing bowl beat the butter and sugar with an electric mixer until pale and fluffy. In a large bowl whisk together the flour sugar baking powder baking soda cinnamon and salt.

Add eggs one at a time beating well after each addition. Spread evenly into the prepared pan. Stir into the butter mixture until smooth.

Use a spoon or spatula to. Pour over dry ingredients and stir gently until just blended. Add in the egg baking soda baking powder salt and vanilla extract and stir well until dissolved.

Preheat oven to 350 degrees and spray an 8x8 baking dish with non-stick spray set aside. Preheat the oven to 375F.

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