Banana Cake with Sour Cream Glaze for Mother's Day

Thursday, May 7, 2015

As a person who hates eating banana, this is the only banana thing that I do not only tolerate, but LOVE. So I promise you - it's really good!

This Banana Cake recipe goes way back to high school, made my first batch during Food Technology class and has been in love ever since. My friends and I make this almost every week at the boarding house, the heavenly smell travels down the corridor and the whole pan of cake would be demolished within an hour.

The cake is very moist and not too sweet, making it an healthy afternoon tea or dessert substitute. I've always had the cake by itself without any glaze or cream, but I tried using glaze this time to cover the cracks on top. I chose to use a sour cream glaze because I want to keep the not-so-sweet goodness in this cake and I'm very happy with the results!

Banana Cake with Sour Cream Glaze Recipe
make a 9" cake

Banana Cake
75g         Butter, softened
100g       Caster Sugar
2             Eggs
150g       Plain Flour
1.5 tsp.   Baking Powder
75ml       Milk
3             Bananas, mashed

* A normal baking pan will do, I only used a chiffon cake pan as its the only 9" pan I have on hand.
* Skip the glaze if you're not a big fan of the sweetness, the banana cake itself is heavenly!

1. Preheat oven to 180℃. 
2. Beat butter and sugar until pale. Slowly add the eggs.
3. Sift flour and baking powder together.
4. Fold in half the flour, then half the milk. Fold in the remaining flour and mile until combined. Fold in mashed bananas.
5. Bake for 25 - 30 minutes, or until a skewer comes out clean. (The mashed banana might sometimes be mistaken as "cake not ready yet", try to stick in the skewer again at a different area to double check.)

Sour Cream Glaze
3/4 cup           Icing Sugar
3 tbsp.            Sour Cream
1/4 tsp.          Vanilla Essence
1/4 tsp.           Milk

1. Stir sour cream and icing sugar over low heat until almost smooth.
2. Remove from heat, add vanilla and milk. Stir until combined.

Recipe adapted from

- Banana Cake
- Sour Cream Glaze
- Cooling rack
- Tray (to be placed underneath the cooling rack)
- Measuring Jar (optional)

1. Place the banana cake on the cooling rack with a clean tray underneath.
2. Pour glaze over the cake and let it stand for a few minutes until the glaze starts to set.
3. Scrape up any glaze dripped into the tray and pour it back over the cake if necessary.
4. Transfer the cake onto a plate or cake stand once it starts to set. Put toppers on and voilà!

* It always feel easier for me to pour glaze out of a measuring jar so I can control precisely how drippy or where will the glaze be.
* The cooler the glaze is, the less runny it will be. If you want the glaze to only cover half the cake like I did in the photos above and below, wait a few minutes until the glaze becomes cooler and thicker before pouring.
* If your glaze is a bit too thick or not going where you want it to be, use your spatula to help spread it or cover it before the glaze starts to set.


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