Banana Soured Cream Cake

    Banana Soured Cream Cake

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    About this recipe: An incredibly simple cake to make with delicious results. It's moist and packed full of bananary goodness. For the best flavour, use the ripest bananas you have lying around. Enjoy as is or top with cream cheese icing.

    Makes: 1 26cm round cake

    • 115g butter
    • 300g caster sugar
    • 4 eggs
    • 3 bananas, sliced
    • 250ml soured cream
    • 1 teaspoon bicarbonate of soda
    • 250g plain flour

    Prep:20min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr20min 

    1. Preheat oven to 180 C / Gas 4. Spray a 26cm round cake tin with cooking oil spray.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the sliced bananas, soured cream and bicarbonate of soda. Beat in the flour. Pour batter into prepared tin.
    3. Bake in the preheated oven for 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.
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