Banana and Sour Cream Cake

I’m staying with my little sister for a while and I have noticed that they always seems to have bananas that are calling out the be made into a cake. All my trusty cookbooks are still on a cargo ship on it’s way from the UK so I raided my sisters collection for a good recipe.

Donna Hay has really become huge since I left Australia nearly 10 years ago and to be honest I’m taking my time to warm to her recipes. The photography in her books has improved 10 fold and I will definitely be taking notes. As you can see from my pic, I’m in need of some help.

This is a simple moist banana cake recipe that Donna suggests you serve with caramel sauce, which would be lovely as a lunch time dessert but I decided to make lemon icing with chopped walnuts.

Banana Cake:

125g butter, softened

1 cup caster sugar

1/4 cup brown sugar

3 eggs

2 cups plain flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 cup sour cream

1 cup roughly mashed banana

Method:

Preheat oven to 180°C . Place butter, caster sugar and brown sugar in a bowl and beat until light and creamy with electric beaters. Gradually add the eggs, one at a time and beat well. Sift in flour and baking powder over mixture. Add cinnamon, sour cream and banana, stir to combine. Spoon mixture into a greased 26cm fluted ring tin. Bake for 40 minutes or until cooked (mine took 30 mins, depending on your oven). Cool on a wire rack and ice with lemon icing mix and top with chopped walnuts.

Simple lemon icing:

1 1/2 cup icing sugar

1 teaspoon butter

1 teaspoon hot water

Juice of half a lemon

Sift icing sugar into a medium bowl, add butter and hot water and mix well. Add lemon juice and extra icing sugar if the mix is too thin and will not cover the cake well.