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Sour Cream Banana Cake with White Chocolate Icing

Serves 8

125g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
3/4 cup sour cream
1 cup mashed banana (you will need 2 large, very ripe bananas)
2 1/4 cups self-raising flour
1/4 teaspoon bicarbonate of soda

180g white chocolate, chopped
1/4 cup sour cream

Preheat oven to 180°C/160˚C fan-forced. Spray a ring tin with baking spray.
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each. Using a metal spoon, gently fold in sour cream and bananas. Sift flour and bicarbonate
of soda over batter and gently fold through.
Spoon batter into cake pan. Smooth surface. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes before turning out onto a wire rack.

Make icing Place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, for 3 minutes or until smooth. Remove from heat. Stand for 10 minutes or until slightly thickened. Pour icing over cake, allowing it to drizzle down sides. Decorate centre with fresh fruit.

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