Banana Cake with Sour Cream

Finally, I tried out the Banana Cake with Sour Cream recipe which I’ve seen in Precious Moments, j3sskitch3n and Tested & Tasted.

The result? Super-delicious! Not only that its texture is moist, it tasted differently from the usual banana cakes that I have baked in the past too. The sour cream has really done wonder to the cake. Brought some to share with the colleagues in the office and the cake was a hit! I already promised some of them that I will make another one to share with them on the coming Monday morning. J

I never like to eat Banana on its own but I always buy bananas for the family. Every time when there are left over ripe bananas hanging there, I will be very happy in my heart, as I get to keep them in the freezer for my next batch of banana cake. I simply like banana in my cake J

I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.

Here is my recipe for this Banana Cake with Sour Cream which I have made slight adjustments from the originals:

Ingredients:

•  2 ripe bananas, mashed (as usual, I used my frozen bananas, just defrost, skin them and mash them with a fork. My younger girl likes to help me with this chore)
• 110g unsalted butter + 40g canola oil, as I ran out of butter [instead of 150g butter]
• 180g castor sugar [instead of 230g]
• 50g ground almonds [instead of ground hazelnuts]
• 2 eggs, lightly beaten
• 175g plain flour
• 1/2 tsp salt [instead of 1 tsp]
• 1 tsp baking soda
• 1 tsp baking powder
• 133g sour cream

 Baking Steps:

1. Grease an 18 by 7 by 8 cm deep loaf tin and line with baking paper
2. Sift together flour, baking powder, baking soda and salt. Set aside
3. Preheat oven to 170 degree C
4. Cream butter and sugar till light and fluffy
5. Add in ground almonds and followed by eggs. Add in canola oil. Mix well
6. Add in flour mixture and mix well together
7. Mix in the sour cream and finally add in the mashed bananas. Lightly mix to combine (I used hand-held mixer to mix at low speed after addition of each ingredient)
8. Pour into the baking tin and bake for 30 mins or more till done

 Notes: I covered the top of the cake with aluminum foil after 20 mins to prevent the top from over baking and continue baking it for another 15 mins, until a knife inserted in it come out clean.