This recipe is best with
Recipe Ingredient
- 8 tbsp unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 2 eggs
- 1 cup Sour cream
- 1 tbsp vanilla extract / essence
- Topping:
- 3 bananas (ripe)
- 2 tbsp unsalted butter
- 2/3 cup light brown sugar (don't press it down to measure)
- 1 tsp cinnamon
- 1/2 cup walnuts (chopped, optional)
- lemon/lime juice (fresh)
Instructions
- *Do the topping before baking the cake. Preheat oven to 180C
- Sift flour, baking powder, baking soda and salt.
- Cream butter until light and fluffy.
- Add sugar slowly. Scrape sides of bowl.
- Add one egg at a time till incorporated.
- Slow speed, add in or fold in sour cream.
- Add vanilla extract / essence.
- Fold in sifted flour mixture. Mixture will be thick.
- Pour cake batter over the bananas and gently spread it.
- Bake for 40 minutes (golden brown top) or until a skewer inserted into the centre of the cake comes out clean.
- Remove from oven, let cake rest for 15 minutes with a cloth on top.
- Unmould the cake sides.
- Turn it over on a serving plate, pressing the cake pan bottom to release the cake and bananas.
- Slice bananas and toss it with lime / lemon juice to prevent the bananas from turning brown.
- Heat butter, brown sugar and cinnamon in a small saucepan.
- Stir over medium heat for about 10 minutes or until sugar has dissolved.
- Pour the caramel into a 9in greased cake pan.
- Make sure caramel covers the base of the pan surface.
- Arrange bananas over the base of cake pan.
- Sprinkle chopped walnuts (optional).
- *Do the topping before baking the cake.
Cake:
Topping:
Hi
Do we need to use parchment paper before pouring the topping ?