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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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this is an amazing banana cake recipe which i found in a recipe book but tweaked with my own magic..... hope you enjoy :) I think the oil gives the cake a unmissable moistness and the sour cream helps bring out the flavour of the bananas. As for the cinnamon... i just love the taste of the cinnamon undertones to the richness of the vanilla-banana combination.... its gooooooddd. (how cheesy am i, .....lol) Ingredients:
2 overly ripe bananas |
175 g unsalted butter |
175 g caster sugar |
1 1/2 teaspoons vanilla essence |
3 eggs |
3 tablespoons sour cream |
2 tablespoons vegetable oil (tasteless oil) |
225 g self-raising flour |
1/2 teaspoon baking powder |
2 teaspoons ground cinnamon |
Directions:
1. Preheat the oven to 160 degrees celsius.
2. Firstly you need to mash the bananas with a fork so that it is at a puree stage.
3. Cream the butter and sugar in a bowl until they are pale and fluffy. Add the vanilla in now as the fat content of the butter enhances the flavour.
4. Add in the mashed bananas, eggs, sour cream, and vegetable oil, then mix.
5. Finally add the flour, baking powder, cinnamon and fold in until thoroughly combined.(make sure not to overmix).
6. Pour into a cake tin and bake for 1 - 1 1/4 hours.
7. Best eaten warm with ice cream, custard, double cream or condensed milk.
8. YUMMY!
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