tried and tested

i have tried the recipes below (from kuali.com) and all turn out okay. it doesn't take a long time, except for the yoghurt but you don't have to watch over the yoghurt for 8-10 hours. just leave it to set. happy trying;)

Banana Cake
Ingredients
250g butter
175g castor sugar
3 eggs
1 tsp vanilla essence
240g self-raising flour, sifted
3 ripe bananas, approx. weight about 170–175g
1 tsp lemon juice

Method
Preheat oven to 160°C. Grease the sides and base and line a loaf pan with parchment paper. Beat butter, sugar and vanilla essence until light and creamy. Add in eggs one at a time beating well after addition. Puree the bananas with the lemon juice in a food processor then add to the butter mixture. Mix well to blend. Fold in the sifted flour to mix. Pour mixture into prepared pan and bake in preheated oven for an hour or until cooked through when tested with a wooden skewer.
Note - i didnt puree the banana because it means another machine needed to be washed, so i chop them into small pieces, as small as i can and blend it together with the batter.

Moist Carrot Cake
Ingredients
175g grated carrot
50g sultanas
50g currants
100g walnuts - chop
175g butter
175g castor sugar
1 tsp vanilla essence
3 eggs
Combine and sift:
200g plain flour
1 tsp baking powder
1/2 mixed spice
1/4 tsp salt

Method
Line and grease a 20 x 14cm cake tin with baking parchment. Preheat oven to 180°c. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla essence. Fold in the sifted ingredients gently. Stir in carrot, sultanas, currants and walnuts. Turn the mixture into prepared pan. Bake in preheated oven at 180°c for 40 minutes and 160°c for 10 minutes.

Yoghurt
Ingredients
250ml milk (low fat or regular)
1 tbsp natural yoghurt (use any brand as the 'starter' for yoghurt culture)

Method
Heat milk in a saucepan over medium heat until it begans to boil. Bring saucepan away from heat and pour into a heatproof jar or a small bowl. Allow the milk to cool for about half and hour or until it feels comfortably warn to touch. (there will be a shiny layer on the surface of the milk, just skim it off with a spoon). Spoon the natural yoghurt into the warm milk. Cover the jar or bowl and leave in a warm place to allow the culture to set (do not stir or blend the mixture). the process will take about 8-10 hours depending on room temperature. If the yoghurt does not coagulate or set after this time, it is likely that the temperature of the milk is too high and the culture has been destroyed. It should be refrigated once it has set into a think custard-like consistency. If it is allowed to ferment longer, the yoghurt will turn more sour.

Note - lassi can be made by blending yoghurt, choice of juice/puree and a bit of condensed milk for sweetness. (not tested yet)