By Cheryl Wee, singer and actress
250g unsalted butter
350g castor sugar
1 vanilla bean, split lengthwise
300g Greek yogurt
300g self-raising flour
3-4 ripe bananas
20g brown sugar
For the frosting:
8 oz cream cheese
1/2 stick of butter
8 oz white chocolate
1 tsp vanilla essence
1 cup of icing sugar, sifted
1 Preheat oven to 175 deg C.
2 Grease a 28cm round cake tin and line its base with baking paper.
3 Cream butter and sugar in an electric mixer, then add the seeds from the vanilla bean and whisk on low speed until pale and creamy.
4 Add the eggs, one at a time, before whisking in the Greek yogurt in two batches. Next, whisk in the flour.
5 Lightly mash the bananas and sprinkle with brown sugar. Fold them into the cake mixture.
6 Spoon the mixture into the tin and bake for 55min to 75min. Poke a toothpick into the centre of the cake – it should come out clean.
7 Prepare the frosting. Whisk cream cheese and butter in an electric mixer on medium speed.
8 Melt the white chocolate and leave it to cool. Before it hardens, fold it into the cream cheese mixture.
9 Stir the vanilla essence into the mixture. Then, whisk in the icing sugar gradually until the mixture is light and fluffy.
10 Ensure that the cake has reached room temperature before frosting away!
This article was originally published in Simply Her April 2015.