I wanted to bake lemon bars on Sunday but just as I was preparing the ingredients for baking, I realised that I forgot to thaw the puff pastry beforehand. How silly of me! I also found a tub of sour cream tucked away at a corner of my fridge at the same time and oh no, it was going to expire on the very same day! After 30 minutes of frantic searching for recipes that call for sour cream, I finally decided on a Donna Hay's banana cake recipe. I've baked banana cakes many years ago, but it was just simple butter cake mixed with mashed banana. It'll be great to find out how it taste like with sour cream...
Since I did not have bananas at home, I had to walk under hot sun (it was around 3 pm) to the market nearby and back home again... By the time I reached home, I felt so tired that I didn't want to do anything at all!
But of course, I did bake the banana cake. After I took the picture, I ate it immediately and it was delicious, soft and moist, just the way I like it! In case you're wondering what's the light yellow colour sauce on the cake, it's caramel. As I don't like my dessert to be too sweet, I cut down the amount of brown sugar and the colour turned out to be too pale.
I'm now too sleepy to type out the recipe here, if anyone of you are interested, let me know and I'll email it to you!
Updated with recipe on 19 Nov 08:
Banana Cake Recipe
((From Donna Hay's Modern Classics 2)
125g butter, softened
225g caster sugar
50g brown sugar
270g plain flour
2 tsp baking powder
1 tsp ground cinnamon
190g sour cream
240g mashed banana
1) Preheat the oven to 180 deg C.
2) Place the butter, caster sugar and brown sugar in a medium bowl and beat with an electric mixer until light and creamy.
3) Add the eggs one at a time, beat until just combine with each addition.
4) Sift the flour, cinnamon and baking powder over the mixture. Then add sour cream and banana, stir to combine.
5) Spoon the mixture into a greased 26cm bundt pan. Bake for 40 minutes or until cooked when tested with a skewer. the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the mixture. Add the cinnamon, sour cream and banana and stir to combine. Spoon the mixture into a greased 26cm (10 in) fluted ring tin. Bake for 40 minutes or until cooked when tested with a skewer.
6) Cool on a wire rack and spread with caramel sauce (optional).
Place 150g brown sugar and 250ml (single or pouring) cream in a saucepan over medium heat and stir until the sugar is dissolved. Increase the heat and simmer rapidly for 8 minutes or until the sauce thickens. Allow to cool until thick enough to spoon or pour over a chilled cake.