My children are not big fans of bananas, we always have one or two over ripen bananas left in the fruit baskets. My friends make banana cakes or loaf for their children but the idea of having a mushy fruit in a cake didn't appeal to me.
I haven't tried a banana cake before so I thought I'll give it a try and see what the outcome would be. When it was baking the aroma of bananas filled the air & I was actually quite looking forward to trying it.
May I say, after one mouthful how scrummy it tasted, it wasn't mushy at all.
The cake was moist and fluffy, and with the added walnuts it gave it a nutty flavour which complimented each other.
My verdict: definitely a keeper, and I shall be baking this again but now to wait for my bananas to ripe in the fruit basket!
125g Butter, softened
200g caster sugar
2 lrg eggs, beaten lightly
200g plain flour
1. Tsp bicarbonate of soda
1. Tsp vanilla extract
100g sour cream
40g chopped Walnuts
200g mashed banana
Pre heat oven 180c
Grease a 9x5 loaf tin or 7inch round cake tin and line bottom with baking paper
Cream sugar and butter til pale and fluffy.
Add eggs slowly and whisk at the same time to combine.
Add sour cream, vanilla & mix then add mashed bananas & mix til all combined.
Fold in flour and soda.
Add the chopped walnuts and mix well.
Bake for 40-45mins and wait 5 minutes before you un mould the cake.
Cool completely to serve.