This is a delicious moist banana cake, very easy to make. Perfect for using up overripe bananas.
The recipe is adapted from Cakes and Cupcakes by The Australian Women's Weekly.
Ingredients:
125 g softened butter or margarine
165 g firmly packed brown sugar
2 eggs
225 g self-raising flour
1/2 tsp baking soda
1 tsp mixed spice
450 g overripe bananas (makes appr. 1 cup mashed banana)
120 g soured cream
60 ml milk
Method:
Peel and mash the bananas.
Mix all dry ingredients in a separate bowl
Beat butter and sugar with an electric mixer until light and fluffy.
Beat in eggs, one at a time.
Stir in sifted dry ingredients, banana, soured cream and milk.
Spread mixture in a greased and lined loaf tin (15 x 25 cm).
Bake in a preheated oven (180 C, fan 160 C) for about 50 minutes, or until a toothpick comes out clean.
Stand cake in pan for 5 minutes before turning onto a wire rack to cool completely, then transfer onto a plate and drizzle with some icing if desired (1 cup icing sugar + 30 ml lemon juice).
Serve and enjoy!
Bon Appetit!
