Dessert

Sour cream banana cake

Name: Sour cream banana cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: 5 large ripe bananas, 3 mashed, 2 whole; 1 firmly packed cup (250g) brown sugar; 4 eggs; 2 tsp vanilla bean paste or vanilla extract; 250g sour cream; 2 1/2 cups (350g) self-raising flour; 3 tsp ground cinnamon; 1 1/2 tsp ground ginger; 1/4 tsp freshly grated nutmeg; 1/3 cup (45g) pecans, chopped; 1/2 cup (125ml) maple syrup; 1/2 cup (125ml) dark rum

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Adding sour cream to the classic banana cake recipe makes it denser and moister, which of course makes it more delicious.

5 large ripe bananas, 3 mashed, 2 whole
1 firmly packed cup (250g) brown sugar
4 eggs
2 tsp vanilla bean paste or vanilla extract
250g sour cream
2 1/2 cups (350g) self-raising flour
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/3 cup (45g) pecans, chopped
1/2 cup (125ml) maple syrup
1/2 cup (125ml) dark rum

Method

1.

Preheat oven to 180°C. Grease and line a square 22cm baking pan with baking paper, leaving 2cm above sides.
2.

Combine mashed banana, sugar, eggs, vanilla, sour cream, flour, spices and 1/2 tsp salt in a bowl. Pour batter into pan. Thinly slice remaining 2 bananas lengthways into three, then arrange, cut-side up, over top of cake. Scatter with pecans and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes in pan, then transfer to a wire rack to cool completely.
3.

Meanwhile, combine maple and rum in a small pan over medium-high heat. Cook for 5 minutes or until reduced. Set aside to cool. Drizzle over cake and serve.