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
- ½ teaspoon baking powder
- 100g almonds, ground
- 1 teaspoon baking soda
- 200g sour cream
- Pre-heat oven to 160 degrees C and butter a square (20cm x 20cm) form and line the base with baking paper.
- 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.
- 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.
- 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.
- 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.
- 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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