Banana and Sour Cream Cake

Cook time 1 hour and 30 minutes
Servings 8


360g dark brown sugar

60g butter, softened

2 whole eggs

2 tsp cinnamon

Pinch of salt

4 bananas, roughly mashed

300g self-raising flour

1 tsp baking powder

300g of sour cream

60g walnuts, roughly chopped

Banana and Sour Cream Cake


Preheat the oven at 180˚C. Grease and line a 20cm springform tin with paper on the bottom and the sides.

In a mixer or a large bowl using an electric hand mixer, cream the butter and sugar until a sand-like consistency is formed. Add in the eggs, incorporating one a time so it is mixed in well. On a low speed mix in the mashed banana, cinnamon, walnuts and salt.

Combine the flour and baking powder. Using a spatula or wooden spoon, fold in 1/3 of the flour mixture into the batter. Add another third, mix and finally the last third. Once combined, add the sour cream and fold in until the mixture is silky.

Pour batter into the tin and bake for 1.5 hours or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tin before transferring to a wire rack.