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Sour cream banana cake

  • 0:25 Prep
  • 1:05 Cook
  • 8 Servings

Ingredients

  • 125g butter, softened
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 3/4 cup sour cream
  • 1 cup mashed banana (you will need 2 large, very ripe bananas)
  • 2 1/4 cups self-raising flour
  • 1/4 teaspoon bicarbonate of soda

Icing

  • 180g white chocolate, chopped
  • 1/4 cup sour cream

Method

  • 1
    Preheat oven to 180°C. Grease base and sides of a 7cm deep, 19cm square cake pan and line with baking paper.
  • 2
    Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each. Using a metal spoon, gently fold in sour cream and bananas. Sift flour and bicarbonate of soda over batter and gently fold through.
  • 3
    Spoon batter into cake pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes before turning out onto a wire rack.
  • 4
    Make icing Place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, for 3 minutes or until smooth. Remove from heat. Stand for 10 minutes or until slightly thickened. Pour icing over cake, allowing it to drizzle down sides. Serve warm.

Source: taste.com.au

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