Sour Cream Banana Cake


* 125 g butter, softened

* Powdered sugar 3 / 4 cup

* 1 teaspoon vanilla extract

* 2 eggs, at room temperature

Cream * 3 / 4 cup sour

* 1 cup mashed banana (you will need 2 large ripe bananas)

* 2 1 / 4 cups flour

* Bake 1 / 4 teaspoon baking soda



* 180g white chocolate, chopped

* The cream 1 / 4 cup sour



Preheat oven to 180 ° C. Grease base and sides of 7 cm deep, 19 cm square cake pan with parchment paper and respond.


Using electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well each. Using a metal spoon, lightly times in sour cream and bananas. Sift the flour and baking soda in the batter and gently fold through.


Pour the mixture into the mold. Smooth surface. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Stand 5 minutes before removing from the pan on a rack.


Place the chocolate cherry and sour cream in a bowl over a saucepan of boiling water. , Stirring constantly with a metal spoon, for 3 minutes or until soft. Remove from heat. Stand for 10 minutes or until slightly thickened. Pour the icing on the cake, allowing it to drip down the sides. Serve hot.



Banana cake sour cream (with no icing) may be made one day in advance. Store at room temperature in an airtight container. To reheat, place frozen UN-cake on a plate in the microwave covered with baking paper. Heat, uncovered, on Medium-Low DEFROST (30%) in 4 to 6 minutes or until hot to the touch. Ice while hot.
See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake


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