Another week, another cake to bake! This recipe is so yummy it will make you go bananas!


  • 1 1/2 cups of all purpose flour
  • 1/3 cup white sugar
  • 3 teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup Raglan Coconut Yoghurt (Vanilla Bean)
  • 1 cup mashed ripe banana (around 3 medium sized bananas!)
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • Olive oil spread (to grease the tin)


  • 1 cup of icing sugar
  • 4 tablespoons of cinnamon
  • 3 tablespoons of hot water
  • Optional for on top: diced banana with more sprinkles of cinnamon of course!


  1. Pre-heat oven to 190 degrees C.
  2. Lightly cover a spring-form cake tin in a thin layer of spread, set aside.
  3. Add all dry ingredients into a large bowl and mix.
  4. In a separate bowl add yoghurt, mashed banana, canola oil and vanilla extract, mix well.
  5. Make a well in the middle of the dry mixture and combine the wet mixture, and you guessed it, mix!
  6. Pour batter into the cake tin, and cook in the oven for 25-30 minutes (or until golden brown on top and you are able to press a fork into the cake and remove without any batter stuck to the fork).
  7. Once the cake is cooled down, add all ingredients for the glaze in a bowl and mix.
  8. Spread over the cake, and add diced banana and cinnamon on top.
  9. Enjoy your marvelous creation!

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