1 cup of plain, whole fat yogurt
1 teaspoon vanilla
1 well-mashed ripe medium banana (or 2 eggs if you are not allergic and prefer them)
2/3 cup canola oil (or similar)
1 cup of sugar
2 cups of flour
1 1/2 teaspoons baking powder
2/3 cup fresh or frozen blueberries (or other) (optional)
Preheat oven to 375 degrees.
Mix the first four ( wet) ingredients in a large bowl, stirring well to combine.
Add in sugar, then sift in flour and baking powder and stir well again to form batter.
Add berries at very end, and pour into a buttered non-stick cake pan.
Bake for about 35-40 minutes or until a knife comes out clean when you poke the cake.
Serve this moist, tangy and delicious cake on its own, or with a side or whipped cream. It's perfect for desert, as a decadent weekend breakfast, or as an after-school treat. Kids of almost any age will really love making it, and eating it, too.