They always say that in pastry you have to be precise, but Why? I still don’t know. Anyway, the following recipe will tell you exactly what I used to prepare a certain cake which is, per definition, a way not to follow a particular recipe.
Take a large bowl with 250 grams of whole grain. Add 1 sachet of dried yeast (11grams), 1 sachet of vanilla sugar ( 8 grams), 1 teaspoon of cinnamon and 100 grams of cane sugar. Use a hand beater to mix everything carefully. Add 3 eggs, one by one. Mix again. Add 330 grams of Greek yoghurt (that amount was available in our fridge) and 1 ripe banana. Mix again and add 100 ml of olive oil. After tasting, I decided that the dough was sweet and smooth enough. Add 2 apples, cut in smaller cubes.
Use a rectangular, rather flat cake form. Cover with baking paper and pour the dough in the cake form. Bake in the oven at 180° for 40-60 mins. Test with a skewer to find out if it’s done. Cover if the surface becomes too brown. The cake will still rise. If too much for your chosen recipient, fill a few smaller recipients (muffin or donut shape).
Final conclusion : sweet enough, wet enough, not too much banana taste. My test tasters confirmed.