Oh yeah! Sour cream banana cake recipe

I’ve already found the best banana cake recipe ever, but I’m the sort of person who is always searching for that something more. Perhaps there’s an EVEN better banana cake out there that I haven’t met. And perhaps it contains sour cream. Sour cream is the secret ingredient to making any cake the best cake ever. It is. It does something in that oven, something tangy and moist and wonderful.

So I put this recipe to the test. I’ve recently fallen in love with walnuts and so I wanted to see what the marriage of bananas and walnuts and sour cream would do to my tastebuds. Well, it made them dance. This cake is good. It’s a competitor for best cake when it comes to all things banana, but I might have to do a few more taste tests before I officially decide.

Anything for the sake of research. Anything.

Sour cream banana cake with walnuts

Ingredients

2/3 cup softened butter
1 1/2 cups sugar
2 eggs
1 1/2 cups mashed banana
2 3/4 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 cup sour cream
1 cup walnuts, roughly chopped {I blitzed mine in the Thermomix}

Method

♥ Preheat oven to 180 degrees celsius. Line a loaf tin with baking paper.
♥ In a medium mixing bowl, cream butter and sugar. Add eggs and banana and beat until combined.
♥ Add flour, sour cream, baking powder and baking soda. Mix well.
♥ Fold through walnuts.
♥ Pour into prepared tin. Cook for 1 1/4 hours, or until cake is cooked through {you can test with a skewer to make sure it’s cooked all the way through}. Top with the cream cheese frosting from this recipe.