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.
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.