Banana Sour Cream Cake

Banana Sour Cream Cake

Another recipe that uses up those bananas which have turned from firm yellow to mashable speckled brown! This recipe was born from a surfeit of bananas and a pottle of sour cream in the fridge that needed to be used. It is super easy to make and rather decadent!

NOTES

I’ve made this recipe with varying quantities of banana: 2 medium bananas, 2 large bananas, 1 large banana + 3 baby bananas. I’ve found that the more banana that is in the cake, the more ‘heavy’ the final texture. I think 2 medium bananas is the ‘sweet spot’ for banana quantity, but if you have more bananas then feel free to use them!

Icing, oh icing. I’m not a big icing fan. It’s not something that I particularly enjoy making or eating. However for this recipe I was determined to have an icing – and an icing that used sour cream. After a couple of attempts, I’ve found that a smaller amount of sour cream makes for a firmer icing. The sour cream stops the icing from being too sweet, which I prefer. Feel free to double the icing quantities if you prefer as the quantity listed below only gives a thin layer of icing. Alternatively, if you prefer a vanilla buttercream then I have a recipe here for that icing.


Banana Sour Cream Cake
Serves 12

Ingredients

    200g butter, cut into cubes and softened
    200g caster sugar
    1 egg
    1 teaspoon vanilla extract
    150g sour cream
    200g all purpose flour
    1 teaspoon baking powder
    1/2 teaspoon bicarbonate of soda
    1/4 teaspoon salt
    2 bananas, mashed

    Two 20cm sandwich cake tins

Method

  1. Prepare the cake tins and preheat the oven to 180*C.
  2. Cream the butter and sugar until light and fluffy.
  3. Add the egg and vanilla extract to the butter mixture. Beat these into the mixture until it is all combined.
  4. Add the sour cream to the butter mixture, gently beating until it is combined. Don’t worry if at this point the mixture starts to separate or generally looks a little funky. It will all come together in the end.
  5. Sift the flour, baking powder, bicarbonate of soda, and salt into the butter mixture. Stir until just combined.
  6. Add the mashed banana, and fold to incorporate it into the cake mixture.
  7. Divide the cake mixture between the two tins. Smooth the top and form a slight dip in the centre of each cake. Bake for 20 – 25 minutes, or until the cakes are cooked.
  8. Once the cakes have cooked, remove them from the oven and let them cool in the tins for about 5 minutes. Then turn the cakes out onto wire cooling racks and let them cool completely.
  9. Once the cakes have cooled completely, place one of the cakes onto the serving plate. Spread one-third to half of the icing over the cake. Top with the second cake and spread the remaining icing on top of the cake.

Sour Cream Buttercream Icing
Decorates one double layer 20 cm cake

NOTES

As mentioned above, if you prefer more icing on your cake then feel free to double the icing quantities as this recipe results in a thin layer of icing

Ingredients

    100g butter, cut into cubes and softened
    180g icing sugar
    1 teaspoon vanilla extract
    30g sour cream

    Electric beater

Method

  1. Cream the butter for 2-3 minutes, until it is whipped, light, and fluffy.
  2. Add the icing sugar a spoon at a time, beating each spoonful in before adding the next spoon.
  3. Add the vanilla extract and sour cream and beat these into the icing.