Ingredients
Scale
- 125g butter, room temperature
- 3/4 cup brown sugar
- 2 eggs
- 3 overripe bananas, mashed
- 1 1/2 cups self raising flour, sifted
- 1 teaspoon bicarbonate of soda
- 3/4 cup sour cream
- 1 tablespoon milk
Icing
- 60g butter
- 1/2 cup brown sugar
- 2 tablespoon sour cream
- 1 1/2 cups icing sugar
Instructions
- Preheat oven to 160°C, fan forced.
- Grease or line a round cake pan.
- Add butter and sugar into electric mixing bowl, cream for 3-5 minutes or until light and fluffy.
- Add eggs, mix well.
- Add bananas, flour, bicarb soda, sour cream and milk.
- Mix on high speed for 30 seconds, until well combined.
- Pour the mixture into cake tin and bake for 35-40 minutes or until golden and cooked through.
- Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Icing
- In a small saucepan over low heat, melt butter and sugar, stir until butter has melted.
- Add sour cream, stir through and bring to the boil.
- Once bubbling, remove from heat. Sift in icing sugar and stir with a whisk until smooth.
- Pour icing over cake.
Notes
Icing will thicken if left in bowl.
- Prep Time: 10 mins
- Cook Time: 40 mins
