Tuesday, January 31, 2012

My Recipe Box - Sour Cream Maple Banana Cake

Prep Time: 35 minutes
Total Time: 1 hour 35 minutes
Serves: approx. 8
  • 100g butter + extra for form, softened
  • 10 tablespoons maple syrup
  • 4 ripe bananas
  • 200g muscovado sugar
  • 4 eggs
  • 2 vanilla pods, seeds scrapped
  • 200g all-purpose flour gluten free
  • ½ teaspoon baking powder
  • 100g almonds, ground
  • 1 teaspoon baking soda
  • 200g sour cream
  1. Pre-heat oven to 160 degrees C and butter a square (20cm x 20cm) form and line the base with baking paper.

  2. Pour 5 tablespoons maple syrup and swirl the form to coat the bottom. Cut 3 bananas in half lengthways and lay them, cut-side down, in the form.

  3. In a mixing bowl beat together the butter, sugar, eggs, vanilla seeds, and the last banana with an electric whisk. Fold in the flour, baking powder, ground almonds and bicarbonate soda with a spatula, then stir in the sour cream.

  4. Carefully spoon into the form without displacing the bananas. Bake for approx. 45 – 60 minutes or until a skewer inserted in the middle comes out clean.

  5. Take cake out and poke the top all over with a skewer, about halfway into the cake. Pour the remaining maple syrup over the top and allow to soak for a few minutes.

  6. Carefully turn out of the form upside-down, drizzling the banana-studded top with more syrup. Slice cake and serve warm.

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