Spiced Banana and Yoghurt Cake

This is a cake Mum used to make when we were owlets. I've altered it slightly with more wholemeal flour, and rapadura instead of brown sugar. I'm using Mum's old cake tin and it sometimes gets stuck to it and looks all rough, like in the picture, (usually if we've removed it from the tin too soon due to hungry owlets), but it tastes just brilliant with a cuppa, or served warm with ice cream or yoghurt.

1 cup wholemeal self raising flour
1 cup wholemeal plain flour
1 tspn bicarb soda
2 tspns cinnamon
2 tspns nutmeg
1 cup rapadura
125g butter
1 tbspn honey
2 eggs
1/2 cup yoghurt
3 ripe mashed bananas

Melt butter, rapadura, honey in a saucepan. In a separate bowl, add flour, soda & spices. Add melted mixture to flour mixture. In another small bowl, put two eggs & 1/2 cup yoghurt and beat until well mixed. Add to the flour mixture and mix until smooth. Add 3 mashed bananas and stir through evenly. Place in a greased cake tin (2 small loaves or a ring tin like mine work). Bake in a moderately slow oven (160 deg. C) for 45 minutes or until ready. Stand a few minutes, then cool on a wire rack.