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Caramel Banana Cake

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  • Author: Katrina Springer
  • Total Time: 50 mins


  • 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


  • 60g butter
  • 1/2 cup brown sugar
  • 2 tablespoon sour cream
  • 1 1/2 cups icing sugar


  1. Preheat oven to 160°C, fan forced.
  2. Grease or line a round cake pan.
  3. Add butter and sugar into electric mixing bowl, cream for 3-5 minutes or until light and fluffy.
  4. Add eggs, mix well.
  5. Add bananas, flour, bicarb soda, sour cream and milk.
  6. Mix on high speed for 30 seconds, until well combined.
  7. Pour the mixture into cake tin and bake for 35-40 minutes or until golden and cooked through.
  8. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.


  1. In a small saucepan over low heat, melt butter and sugar, stir until butter has melted.
  2. Add sour cream, stir through and bring to the boil.
  3. Once bubbling, remove from heat. Sift in icing sugar and stir with a whisk until smooth.
  4. Pour icing over cake.


Icing will thicken if left in bowl.

  • Prep Time: 10 mins
  • Cook Time: 40 mins

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