What’s your favourite childhood cake that you still can’t get enough of now? For me, the banana cake from the neighbourhood bakery would be the clear winner! The moist and soft texture of the cake, and every bite is just full of banana-y goodness! I’ve made a few banana cakes before but nothing came close to those I had when I was back in Singapore. It either came out too dense, or too burnt or too dry.
I came upon a recipe from Meeta of What’s For Lunch Honey? while blog hopping and saw a recipe I just couldn’t resist trying out. I wasn’t sure if it would turn out like those from back home, but it was definitely worth a shot! Especially since it’s also an upside down cake, and I’m kinda into that now, after making my upside down mandarin cake. haha
The recipe calls for maple syrup. I walked the aisles of the supermarket and contemplated on the maple flavoured syrup, as I never really wanted to spend almost $10aud on a bottle of pure maple syrup. But I decided to spoil ourselves and got a bottle of the real stuff and boy was I glad I did. It adds a unusual nutty flavour to the cake, which was perfect! The sour cream made the cake really soft and moist. And nothing could beat the smell of banana cake baking in the oven. It fills the whole house with the yummy aroma which makes you wanna dive your fork into it immediately once it’s taken out of the oven!
I felt that this cake was a slightly healthier version as it has way less sugar and butter as compared to the mandarin one (well, I would like to think that! haha). Though they were both really yummy, this just brought me back to my childhood, and felt like I was back in Singapore for that 30 minutes of tea time. haha Yes, yes. I have to admit, I am really home sick. But I’ll be fine. (: Nothing a banana cake couldn’t fix!
So thank you so much Meeta, for sharing this awesome recipe. It’s definitely a keeper, and my mum has made me promise to make this for her when I get back at the end of the year! (:
Sour Cream Maple Banana Cake (Adapted from What’s For Lunch Honey?)
5 ripe bananas (3 for the base of the tin, and mash the other 2)
100g unsalted butter, plus extra to butter the tin
9 tbs maple syrup
200g dark brown sugar
1 tsp vanilla bean paste
300g plain flour
1 tsp baking powder
1 tsp bicarbonate soda
200g sour cream
1) Preheat the oven to 160 degrees celcius and butter a 20 x 20 square tin well. Pour 5 tablespoons of maple syrup into the tin and swirl it around to make sure the base of the tin is well coated.
2) Slice 3 bananas into half length-wise and lay them, cut side down, in the tin.
3) In a mixing bowl, cream the butter with the dark brown sugar until light and fluffy. Add the eggs, one at a time, then add the vanilla paste and the mashed bananas. Mix until well combined. In a separate mixing bowl, combine the flour, baking powder and bicarbonate soda. Fold the flour mixture into the butter mixture with a spatula, then stir in the sour cream.
4) Carefully spoon the mixture into the tin, making sure the bananas at the base do not get displaced. Bake for 45 mins, then open the oven door and place a piece of aluminum foil over the top of the tin so that it doesn’t get burnt. Bake it for a further 5-10mins until a skewer comes out clean after being inserted into the middle of the cake.
5) Take the cake out and poke the top all over with a fork. Spoon the last 4 tablespoons of maple syrup over the top and allow it to be soaked through (about 5 mins).
6) Use a knife to run through the sides of the tin, careful not to cut into the cake, then place a large plate over the baking tin and carefully over-turn the cake. Voila!
7) Serve warm with a scoop of vanilla ice cream. ENJOY!
This is one recipe I can be certain everyone would enjoy! Especially those of you who are like me, who absolutely loves banana cake! The old school bakery ones! NOMS!
18 thoughts on “Sour Cream Maple Banana Cake”
Love banana cake and this seriously looks amazing! I love how you can see the shape of the bananas on the top of the cake too – fantastic work 🙂
Thanks Ames! (: hehe if you love banana cake then you have to make this one! It’s really amazing and I just can’t stop having it! hehe and yes! that’s why i really like doing upside down cakes cos I get to see the fruit as well and not just blended into the cake!
This looks so moist and tasty. Will have to try. Thanks!
no worries! (: hope you will enjoy it!
YUM YUM YUM 🙂 I’m SO gonna do try this recipe ~ just need to find some time arghhhh lol thanks for sharing! Gotta go get some good maple syrup hehe
hehe no worries! (: heh yes get the good stuff! makes all the difference! hehe
Yuuummm. I love how you add the writing 🙂 This looks amazing. I always add yoghurt or sour cream to my banana cakes to keep them, forgive me, ‘moist’. I hate that word.
aww thanks babe! (: Im so thrilled when people like what I do! hehe Why do u hate the word moist? haha (: it’s true though! sour cream gives the cake a really good texture!
Dad loved the banana cake so much! I liked it too! thanks for the yummy treat once again!! 😀
hehe I’m glad you all liked it! was a bit scared cos didn’t hear from you about it! hehe anytime! Hope you’re enjoying urself!
Love love LOVE! Banana cake is one of my faves. Love all the additions 😀
hehe it is mine tooo! (: Cant get enough of it! hehe
This chocolate banana cake was delicious. Made it for my husband this past weekend and between him and my grand-kids, it was gone in no time flat. Thanks for sharing.
– Shannon, the Crumb Cake Queen
That’s great to hear! 🙂 banana cake/bread is one of my fav! And love how the smell of baked banana bread just permeates the whole house! Hehe