Banana and Cardamon Cake

80g desiccated coconut, toasted
125g butter
180g caster sugar
2 large eggs
3 medium large bananas, very ripe (mashed)
200g Low Fat Vaalia Natural (re-sealable
300g tub)
250g self raising flour
1 1/2 teaspoons of cardamon
200g Pauls Crème Fraîche


Preheat oven to 190 degree C. Line 20g tin with baking paper. Beat the butter and sugars in a bowl until creamy, then add the eggs, one at a time. Remove the bowl from the mixer, then add the mashed bananas, yoghurt, flour, cardamon and coconut and stir thoroughly with a wooden spoon until all ingredients are well combined. Spoon mixture into prepared tin and gently smooth the top. Bake at 190 degree C for 55 minutes, or until firm and 'springy' when depressed in the centre of the cake. Remove from the oven, allow to cool for 15 minutes, then remove from the sides of the tin and cool completely before serving.

Brought to you by new Vaalia 300g yoghurt tubs.
Vaalia not only tastes brilliant, but also has the added health benefits of being low GI, low fat, gluten free, contains no artificial colours, flavours, preservatives or sweeteners and is a great source of dairy calcium!