Banana Tutti-frutti Cake was a favourite dessert in my family, especially as I used to get really good candied fruit for the tutti-frutti mix in Singapore. This is a healthy version with light vegetable oil instead of butter and no eggs. I used yoghurt and baking soda instead with a little sour cream to keep the cake soft.

Ingredients

Candied fruit 1/2 cup

Flour 1 1/2 cup + 2 tbsps

Milk 1 1/4 cup

Vinegar 1 1/2 tbsp

Baking soda 1/2 tsp

Baking powder 2 tbsps

Sugar 3/4 cup

Vanilla essence 1 tsp

Vegetable oil 1/2 cup

Yoghurt 1/2 cup, whipped

Bananas 2, mashed

Sour cream 1/4 cup

Method

Add the 2 tablespoons of flour to the tutti-frutti in a bowl and mix well to cover all the candied fruit with flour. This will prevent the fruit from sinking to the bottom.

Pour the milk into a bowl. Add the vinegar, sugar and oil. Mix well.

Sift the flour, baking powder, baking soda and salt. Add to the milk. Mix well but do not overdo it.

Add the sugar, vanilla essence, mashed bananas and sour cream. Mix well. Add the yoghurt and tutti-frutti mix. Mix well with a gentle hand.

Pour into a greased cake pan and bake in preheated oven at 170 degrees C for 40-45 minutes.

Cool on a rack before slicing.