Adapted from a taste.com recipe. I've reduced the butter and sugar and added blueberries and coconut - and left it un-iced. We have a local blueberry farm where you can pick your own, and will be growing our own next season, otherwise I wouldn't use them. The yoghurt makes it tangy and the bananas keep it very moist.
~Yoghurt Banana Blueberry Cake~
2 very ripe bananas, mashed
200g plain yoghurt
200g plain flour
1 tsp cream of tartar
1/2 tsp bicarb soda
large handful of blueberries
2-3 tabs shredded coconut
Preheat the oven to 180 C and line a ring tin with baking paper (or butter and flour if you wish).
Cream butter and sugar, then add eggs one at a time and beat well. I add a little flour with the eggs to stop the mixture curdling.
Mix the bananas and yoghurt together. Sift flour, cream of tartar and bicarb. Fold these two mixtures alternately into the butter/sugar/egg mix.
Fold through the blueberries and pour into the prepared cake tin. Sprinkle over the coconut and press in lightly.
Cover loosely with alfoil and bake about 30-40 minutes. Check for done-ness and leave the foil off for the last 5 minutes of cooking time, to brown the top. Cool in the tin for 10 minutes before turning out. Eat warm or cool. Freezes well.