Banana Sour Cream Cake

If you are looking for a moist and easy to make banana cake, look no further.  This is my favourite banana cake recipe which I've cut out from a magazine a long time ago.  I tweaked the recipe a little - by replacing orange juice with sour cream.  This cake stays moist for days because of the sour cream in it.  

Ingredients:

240g self-raising flour

1/2 tsp bicarbonate of soda

170g butter, softened

120g caster sugar

1/2 tsp salt

4 eggs (180g without shells)

zest of 1 large orange

1/2 cup sour cream

1 cup mashed bananas

20 g coarsely chopped walnuts

extra walnut halves for topping

• Grease a 20cm round cake tin, lining the base with baking paper and dusting the sides with a little flour.
• Preheat oven to 160 deg C.
• Sift together self-raising flour, bicarbonate of soda and salt.  Set aside.
• Cream butter with sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.  
• Add mashed bananas and orange zest.  Stir well.
• Fold in flour, alternating with sour cream, and ending with flour and chopped walnuts.
• Pour cake mixture into the cake tin, gently placing walnut halves on the top.
• Bake for about 55 minutes or until cake is done, when cake leaves sides of the tin.