Banana Cake

Who doesn't love banana cake? Well, what makes this cake even more special is that it's made with sour cream. So it's all lovely and soft and moist.


125g unsalted butter - room temp.
3/4 cup caster sugar
1 tsp vanilla extract (1/2 tsp vanilla paste)
2 eggs - room temp.
3/4 cup sour cream
3 or 4 bananas (more if you're using the smaller varieties)
2 1/4 cup self-raising flour
1/2 tsp bi-carb soda

Zest of one lemon (optional)


1. Preheat oven to 180 C. Grease a cake tin with butter

2. Using a mixer, beat butter, sugar and vanilla until fluffy and a pale yellow

3. Add eggs, one at a time mixing well after each

4. Fold in sour cream and bananas (and zest if using)

5. Sift together flour and bi-carb soda and gently fold into batter. Do not over mix

6. Pour into cake tin and bake for 50 to 60 mins, or until a skewer comes out clean

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This cake is absolutely amazing with a cream cheese icing and can be made at least a day in advance.

When I made it, it was all finished before it even had time to cool. And banana cakes/breads are always best when made with over-ripe bananas that have started to brown/blacken. Over-ripe bananas are perfectly fine to freeze until you have collected enough to make up a recipe. Just leave them out to defrost in a bowl until they reach room temperature.