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This recipe is provided by Sasko Flour – sharing the goodness!

Banana & Granadilla Yoghurt Cake


  • 250 g soft butter/margarine
  • 500 ml castor sugar (400g)
  • 2 large eggs
  • 4 mashed bananas (500ml)
  • 2 x 175 g tubs granadilla yoghurt
  • 4 x 250 ml Sasko Self-Raising Flour (500g)
  • 750 ml icing sugar, sifted (400g)
  • 80 ml granadilla pulp

Chef's hint: Drizzle the extra granadilla pulp over the iced cake just before serving.


For the cake:
Grease the 25cm tube cake pan.
Cream the butter/margarine and sugar in a bowl with a wooden spoon or electric beater until light and fluffy, add the eggs and beat well. Stir in the banana, yoghurt and sifted flour.

Spoon into a prepared tin and bake at 180C for 50 - 60 minutes or until a skewer comes out clean. Turn the cake out and cool on a wire rack.

For the icing:
Sift the icing sugar in a bowl, add the granadilla pulp. Beat until smooth.

Spread evenly over the cooled cake.

Makes one medium, round cake.