Classic recipes like banana cake are a staple going back generations, but it’s sometimes nice to change them up a bit with a small twist. So, why not mix up the ingredients list to try something that will surprise your guests on their first bite!
This addictive sour cream and white chocolate icing is the perfect topping to a delicious cake! And don’t worry if you’re struggling to finish it all in one go as you can just wrap it up once it’s baked and pop it in the freezer for later.
- 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 (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 180C. Grease base and sides of a 7cm deep, 19cm square cake pan and line with baking paper. Use electric mixer to 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 first lot of 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 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes before turning out onto a wire rack.
- For 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. Serve warm.