Banana cake

Sarah loves sweet food and often makes this banana cake recipe as a pre or post cycle treat. It is a great way of using up old mushy bananas almost going black. This is adapted from a Bourke St bakery recipe (minus  caramel sauce ) Try baking it in individual bread tins - saves any argument about who has eaten more when you get one each :)

This also keeps very well in a air tight container and actually gets better (and stickier) each day. Excellent toasted under a grill – just add butter

Foodstuff you will need: 

• 320g unsalted butter 
• 355g caster sugar
• 1 vanilla bean – split lengthways 
• 4 eggs
• 200g sour cream
• 300g self raising flour (sifted) 
• 3 ripe bananas
• 20g golden syrup

Equipment:

• Cake or bread tins (if round try 28cm)  - we use bread tins
• Oven 
• Sieve
• Grease proof /baking paper
• Electric mixer with whisk attachment
• Large bowl
• Large spoon & fork
• Spatula
• Skewer

How to throw it together

• Pre heat oven to 200C
• Line base of bread or cake tin with baking paper
• Put butter and caster sugar in bowl and whizz with an electric mixer using a whisk attachment
• Scrape in vanilla seeds
• Whisk on low speed until pale and creamy
• Add the eggs one by one, allowing each to be completely MIXED IN before adding more. 
• Add the sour cream in two batches and then add the flour until combined
• Lightly mash the bananas and drizzle with golden syrup
• Fold the bananas into the cake mixture to combine
• Spoon into the tin(s)
• Bake for 55min – 1hour 15 mins or until a skewer comes out clean
• Cover top of cake with baking paper if starts to brown too early
• Remove cake from oven and allow to cool.