We had strawberry yogurt about to expire, the usual frozen bananas and frozen butter in the fridge, so in order not to waste we adapted this recipe http://www.taste.com.au/recipes/10181/yoghurt+banana+cake to suit what we had in the fridge and I think it worked quite well. The inside was moist and the outside was just nice. I think it's a winner.
The only issue is that it is too sweet so next time I will try reducing the amount of sugar and butter to 100g each, these flavored yogurts have sugar in them too.
The below is exactly what we used but we only used those because that was what was in the house, I am sure caster sugar and normal flour and plain yogurt will be fine, the color may just be a little lighter, that's all.
(No photo yet)
125g butter, softened
125g brown sugar
2 eggs beaten
200g strawberry yogurt
3 medium bananas ( or 2 large bananas), mashed which will make it about the same quantity as the yogurt
200g wholemeal flour
Mix the butter and sugar till dissolved ( if you have a beater then cream it but ours is broken).
Add in the wet ingredients, and mix.
Add in the flour in small batches, mixing well each time.
Pour into buttered muffin tins, because we are too greedy to eat little dainty cupcake size cupcakes, we like muffin size cupcakes.
Bake in a preheated oven at 220C for 30mins.