Ingredients for Banana Sour Cream Cake
- 200g softened butter
- 200g caster sugar
- 4 large eggs
- 3 ripe bananas
- 200g sour cream
- 250g self-raising flour
- 2 tsp baking powder
- 1 tsp baking soda
- 100ml milk
- 150g icing sugar
- 2 tbsp cocoa powder
- Hot water (amount to reach desired icing consistency)
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How to Make Banana Sour Cream Cake
- Preheat oven to 180°C (350°F). Grease and flour a 32cm x 22cm roasting tin.
- Cream together 200g softened butter and 200g caster sugar until light and fluffy.
- Gradually add 4 large eggs one at a time, beating well after each addition.
- Mash 3 ripe bananas well.
- Add the mashed bananas and 200g sour cream to the creamed butter and sugar mixture. Mix well.
- In a separate bowl, sift together 250g self-raising flour and 2 tsp baking powder.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- In a small bowl, dissolve 1 tsp baking soda in 100ml milk.
- Add the milk mixture to the batter and fold gently to combine.
- Pour batter into the prepared roasting tin and spread evenly.
- Bake for 60-75 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool completely in the tin before icing.
- **Chocolate Icing:**
- Sift together 150g icing sugar and 2 tbsp cocoa powder into a bowl.
- Beat in 50g softened butter until smooth.
- Gradually add hot water, 1 tbsp at a time, until you reach desired consistency.
Nutrition Information (Approximate per serving)
Sodium
228 g
Sugar
2419g
Fat
790g
Carbs
354g
