this cake was delicious! i was asked if i'd bought it ;p but it was lovely and moist like a cafe cake. it didn't rise a lot and i think that helped. it doesn't have a really strong banana flavour and the blueberries were a delicious extra touch.
next time i'll try a gluten free version (even though rory's not much interested in cake)
originally from
taste 
125g butter or margarine
175g caster sugar
2 eggs
2 very ripe bananas
200g plain yoghurt
200g (1 1/3 cups) plain flour
1 1/2 tsp baking powder
1/2 - 1 punnet fresh blueberries
Method
Preheat oven to 180°C. Grease a 22cm springform pan and then line the base with non-stick baking paper.
Mix butter or margarine and sugar in thermomix until pale and creamy - i used speed 4, scraping down a few times and it took maybe a minute, probably less.
turn speed down to 2 and add eggs one at time through the lid.
Remove lid and add in yoghurt, flour and baking powder, mix on speed 4-6 for 10-20 seconds (until the flour is well mixed through).
Add (whole peeled) bananas and mix reverse
speed 4 for approx 10 seconds until they stop sounding "chunky"
remove bowl
from thermomix and use a spatula to mix the blueberries through. Pour into prepared pan and bake in preheated oven for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Stand for 5-10 minutes then remove cake from pan and place it on a wire rack to cool.
just before eating sift some icing sugar over it. serve on its own or with a dollop of double thick cream
members' commentsBrazen - today's version was 75g sugar and 1/4 tspn stevia and GF flour and baking powder. Came out very firm but still delicious.
versaceyoyo - this cake so was delicious. I did a gluten free version substituting the flour with almond meal. The cake was so moist it was almost wet - that may not appeal to all tastes - but the flavour was excellent.
faffa70 - We love this cake too!
Brunette - Annoyingly, the lead from my TMX was caught underneath it so I think my quantities were out as the scales were not weighing properly (I thought it looked a bit odd but it was too late by then!) It's been in the oven for almost an hour and is still raw....should I just give up and throw it away?
Wonder - I've made this cake this morning and like Brunette it didn't cook. I used a ring tin (one of the ones with the centre out) hoping that would help it cook but after over an hour the outside was starting to burn and the inside was still very wet. My daughter says it tastes great but I'm disappointed.
kezza - I really liked the sound of this and made it yesterday, but after cooking and testing and thinking it was done, it sank after I took it out and was quite raw. So today I gave it another go and cooked for longer - even put foil over top so it would not burn. This time it was cooked only a fraction more - we are still eating it, as it is really delicious, but would love those geniuses out there to offer some suggestions. It really is a delicious cake, just need to get it to stay risen and cooked inside - not asking for much!!!
CP - Kezza I made this today to see if I could spot the problem. How old is your baking powder? I also mashed the bananas prior to putting them in and added them just after the eggs as per the original recipe. I then used the knead function for 1 min to combine the flour etc. It took 50 mins to cook.
Kezza - Okay - had the third try and same thing happened, but not as flat as other two. It is still lovely to eat, just won't stay as high as it is when I take it out of the oven. I did everything you suggested CP. I'm thinking it could be one of 2 things - my eggs were quite large or the type of yoghurt I am using. What yoghurt have you used? I used greek yoghurt. Nevertheless, I will continue to try as it is just the yummiest cake.
CP - I use easiyo. Think it was the Greek off memory which is a little hazy. I always use XL size eggs. I must say its not one of light fluffy cakes like a sponge, as it has more of a crumb. At least it tastes nice. Actually what size tin are you using, perhaps if the tin is large it looks flatter. I also put baking paper around the edges/sides.
brazen - I haven't made this in years but it was never a high cake - just a very low, dense, moist cake.
GF - Made this cake this morning for DS to take along on a car trip - used Jalna's greek style yogurt, almost 3 (very manky) bananas and frozen blueberries. Somewhere I heard that it's best to coat the frozen berries in flour before adding them to the mixture - and this seemed to work! They didn't all sink to the bottom as has happened before. Cut it up into squares on cooling to make it easier for the 4 intrepid travelling young men. My effort didn't seem to rise much either . . but no problem. This is a fabulous cake and we'll be making it a lot more.
cookie - I cooked it for about 50 minutes. I did the same as CP and mashed the bananas first in the TMX. I took them out and then creamed the butter and sugar without washing the bowl. It didn't rise much but smells lovely. I used fresh blueberries as I had some.
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i thought it would thicken as it cooled but no.
