Sunday, 18 October 2015

Banana and sour cream cake

Normally, when I decide to make a banana cake, I never have time to let the bananas fully ripen and I’m left with the Herculean labour of trying to mash rock-hard fruit.  Not this time!  For once I actually managed to mash the bananas without breaking my wrist.

What attracted me to this recipe was the addition of sour cream as it cuts through the richness of the banana.  Often banana cake can be dense and heavy in texture but, like yoghurt, sour cream produces a lovely moist soft sponge. The thin layer of buttercream added a rich, sweetness which was just enough.

The smell of the raw cake mix, and while baking was divine – it was so intensely banana.  The addition of the chocolate chips adds little naughty pockets of sweetness; I used milk chocolate as my palate always favours sweet over bitter.


For the cake:
150g unsalted butter, at room temperature
180g caster sugar
3 eggs
4 medium size very ripe bananas, mashed
120ml sour cream
350g plain flour
1 teaspoon bicarbonate of soda
100g chocolate chips

For the buttercream:
60g unsalted butter, at room temperature
150g icing sugar
1 tablespoon sour cream
1 tablespoon golden syrup – you could use maple syrup or honey if you prefer


Preheat the oven to 180C/ fan oven 160C/ 350F/ gas mark 4.

Line a 20cm round springform tin with baking paper.

Beat together the butter and sugar until light and fluffy – don’t skimp on this stage.  The mix will turn pale and look almost like whipped cream.

Beat in the eggs, one at a time.

Mix in the mashed bananas and sour cream.

Fold in the flour, bicarbonate of soda and chocolate chips.

Spoon into the prepared tin and level the surface.

Bake for approximately an hour or until a skewer inserted into the cake comes out cleanly.  

It is worth checking the cake after 40 minutes as ovens vary greatly.  Mine actually took over an hour and after an hour I covered the top loosely with foil to stop it over-browning.

Leave to cool in the tin for 20 minutes before de-tinning and leaving to cool completely on a wire rack.

Now make the buttercream: beat the butter until it is pale, light and whippy looking.

Add the icing sugar, sour cream and golden syrup and beat until well incorporated – if it looks too thin add an extra tablespoon of icing sugar.

Spread the buttercream over the top of the cooled cake.

Cut into thick slices.

Bask in the glory of the wonderful thing you have created.



Angie Schneider said...

I too love to use sour cream (low fat though) in the banana cake. Your cake looks outstanding with that glorious buttercream icing.

Stuart Vettese said...

Banana cakes are so comforting and yours looks no exception CC. Would love this with a cuppa :)

sensibilia said...

Mmm. My mouth is already watering. It's a new idea to me, too, to put syrup and sour cream into the butter cream. Sounds like a great combination.

Jean said...

Sounds delicious. I adore banana cake but have never used sour cream in a cake (except chocolate Guinness cake). I'll give it a try.

Anonymous said...

Banana and chocolate, is there a better combination in the world? Looks fantastic

Charlene Flash said...

Gorgeous, perfect with a cuppa :-)

Janine said...

Sounds amazing!

Anonymous said...

Mmmm! I hate bananas, but love banana cakes and breads. Another to try out, thanks!

Just to let you know that I have nominated you for the Blogger Recognition Award. I hope that is OK:

Kate Glutenfreealchemist said...

Banana cake is one of the inventions from the gods! Fantastic for saving bananas, totally delicious and reassuringly comforting. Love the addition of soured cream too!

Snowy said...

Am always trying find new recipes for using bananas, so this is perfect. Looks delicious.

Gloria Baker said...

Sounds delucious !! I love banana cakes :)

Choclette Blogger said...

Mmmm, I haven;t made a banana cake in a very long time. I've always got over ripe bananas hanging around, so no excuse really.