Saturday, June 21, 2008 Banana Sour Cream Cake Posted in Morning Tea A good way to use up bruised bananas. - I always have some over ripe ones in freezer - just throw them in whole - skin will go black - but when you have enough eg - this cake uses three just peel the frozen ones & use. Or if like me this week I brought some cheap bruised ones at the shops. 125g butter 1 teaspoon vanilla essence 1 cup castor sugar 2 eggs 3 mashed bananas 1/3 cup sour cream 2 cups self raising flour 1/4 teaspoon baking soda Cream butter & sugar add vanilla, add eggs one at a time beat until mixed. Stir in half banana & half sour cream with half the sifted dry ingredients mis & then add in remaining halves. Spread into a prepared tin - to prepare all my tins I spray with non stick spray & put in freezer before I begin mixing any cake. Bake in moderate oven for about 1 1/4 hours Spread with Chocolate icing. This is my favourite banana cake - the sour cream just makes it! Plus it is light & fluffy YUM YUM! Photo to come if not all eaten first - I've flat batteries in camera. • Post A Comment! • Send to a Friend! Comments Saturday, June 21, 2008 - Untitled Comment Posted by haflinger Hi how much would this be 125g butter?? I would like to print this off please send me a private message case I miss it thanks.. Sister Brenda • Permanent Link Sunday, June 22, 2008 - Untitled Comment Posted by southernbelle Sounds soooo good! I've just started putting overly ripe bananas in the freezer. I'd love to make this cake. How much is 125g of butter? And is castor sugar just white sugar? Are the cake pans like what is used for a round, double layer cake? If you could, just send me a message because I might forget where I saw this recipe! :o) Thanks! • Permanent Link