1-3/4 cups white self-raising flour¼ tsp baking powder¼ tsp bicarbsalt to taste¾ cup caster sugar½ cup butter3 tbs. yoghurt3 large bananas½ cup walnuts, finely choppedPreheat the oven to 180C/350F. Use two 23cm/9 inch sandwich tins. Line and grease the sandwich tins. Sift the flour, baking powder, bicarb and salt into a bowl. Cream the butter and sugar until light and creamy. Mash the bananas and mix into the creamed butter. Add the dry ingredients, one third at a time, alternately with the yoghurt, beating well after each addition. Stir in the walnuts and spoon into the prepared tin. Bake the cakes for about 30 minutes. Cool on a wire rack.
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