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Banana Sour Cream Cake

William Meppem

Banana Sour Cream Cake in season recipe, on MiNDFOOD.

Banana Sour Cream Cake

Makes 20cm round cake

125g butter, softened

¾ cup caster sugar

1 tsp vanilla extract

2 eggs, at room temperature

¾ cup sour cream

¼ cup milk

1 cup mashed banana

(from 2 large, very ripe bananas)

2¼ cups self-raising fl our

¼ tsp bicarbonate of soda

180g white chocolate, chopped

¼ cup sour cream (extra)

1 Preheat oven to 180C. Lightly grease and line a 20cm round cake pan 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 addition. Using a large metal spoon, gently fold in cream, milk and banana. Sift flour and bicarbonate of soda over batter and gently fold through.

2 Spoon batter into cake pan. Smooth the surface. Bake for 50–60 minutes or until a skewer inserted in the centre of cake comes out clean. Stand for 5 minutes before turning out onto a wire rack to cool.

3 To make icing, put chocolate and cream (extra) 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 the sides. Serve.

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One Comment on Banana Sour Cream Cake


  • hillsey
    August 3, 2015 1:55 pm

    This cake is lovely and light.
    Although I am a huge white chocolate fan I will choose a different icing next time for this cake as I was not a big fan of the white chocolate and sour cream icing.

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