Sour Cream Maple Banana Cake

 Sour Cream Maple Banana Cake by Meeta K. Wolff

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
  • 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.

The Food Guide Tip: Did you know there are hundreds of edible varieties of bananas? You’ll find everything you need to know about bananas, including how to select and store them in my Food Guide.

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