Sour Cream Banana Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 125 g 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
- 180 g white chocolate, chopped
- 1⁄4 cup sour cream
directions
- Preheat oven to 180°C
- Grease base and sides of a 7cm deep, 19cm square cake pan and line with baking paper.
- 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.
- Spoon batter into cake pan, smooth surface, and 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.
-
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 and stand for 10 minutes or until slightly thickened, then pour icing over cake, allowing it to drizzle down sides. Serve warm.
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RECIPE SUBMITTED BY
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