I seem to have trouble with cupcakes, muffins and cakes. They seem to come out instantly stale. Until my friend gave me this banana cake recipe. It is the easiest thing to make and comes out nice moist and remains nice and moist throughout the week, making it ideal for my afternoon snacks.
The good thing about banana cake is that bananas don’t go to waste. Instead of chucking out bananas as they get too brown to eat, chuck them in the freezer and save them for cake. Yay for not wasting food.
1 cup caster sugar
1/4 cup brown sugar
2 ripe bananas
125g butter, melted
3/4 cup sour cream
1 3/4 cup self-raising flour
Preheat oven to 180C and rub flour in a 25cm ring tin.
Add everything except the flour into a food processor and process until smooth. I never thought to use a food processor to make a cake but it seems to work. Then add the flour and process until everything is combined.
Pour the mixture into the ring tin and bake for about 40 minutes.
See, dead simple.
I’m sure icing wouldn’t go amiss but I’m quite happy without it.