sour cream banana cake

This is the first time that I have used sour cream in my cake batter. I was initially concerned that the inclusion of sour cream would make the cake, well... sour. However, not only was the cake not sour, it was extremely moist and I could not resist sampling a slice of the cake even before it cooled down.

If you happen to have some balance sour cream in the refrigerator, do give this recipe a try. You do not need a lot of sour cream - you only need 3/4 cup sour cream.

I used a 8" x 5" loaf pan to bake this cake.

A word of "caution" though... this cake is very moist. As such, do not slice the cake too thinly else the cake may break into pieces easily.

INGREDIENTS

1 1/2 cups self-raising flour
1 tsp bicarbonate of soda
1/4 tsp ground mixed spice
3/4 cup sour cream (softened)
1 tbsp low fat milk
125g butter (softened)
3/4 cup brown sugar
2 eggs
3 large bananas (mashed)

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Grease an 8" x 5" loaf pan and line with baking paper. Set aside.

3. Sift the self-raising flour, bicarbonate of soda and ground mixed spice in a bowl. Set aside.

4. Mix the sour cream and milk in a bowl. Set aside.

5. Cream the butter and sugar in a mixing bowl using an electric mixer until light and fluffy. Add the eggs, 1 at a time, mixing well with each addition of egg. Add the bananas and mix well.

6. Fold in half the flour mixture and add half the sour cream / milk mixture. Mix well using a wooden spatula. Repeat using the balance flour mixture and balance sour cream / milk mixture.

7. Pour the batter into the prepared pan.

8. Bake for 1 hour.