SOUR CREAM BANANA CAKE

Adding sour cream to the classic banana cake recipe makes it denser and moister

INGREDIENTS

• 5 large ripe bananas, 3 mashed, 2 whole
• 1 firmly packed cup (250g) brown sugar
• 4 eggs
• 2 tsp vanilla bean paste or vanilla extract
• 250g sour cream
• 2 1/2 cups (350g) self-raising flour
• 3 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/3 cup (45g) pecans, chopped
• 1/2 cup (125ml) maple syrup
• 1/2 cup (125ml) dark rum

• METHOD

  • 1
    Preheat oven to 180°C. Grease and line a square 22cm baking pan with baking paper, leaving 2cm above sides.
  • 2
    Combine mashed banana, sugar, eggs, vanilla, sour cream, flour, spices and 1/2 tsp salt in a bowl. Pour batter into pan. Thinly slice remaining 2 bananas lengthways into three, then arrange, cut-side up, over top of cake. Scatter with pecans and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes in pan, then transfer to a wire rack to cool completely.
  • 3
    Meanwhile, combine maple and rum in a small pan over medium-high heat. Cook for 5 minutes or until reduced. Set aside to cool. Drizzle over cake and serve.