Friday, 2 October 2015


3 cups sugar
226 grams butter, softened
6 eggs
3 small bananas, mashed
1 teaspoon vanilla
3 cups plain flour
1/2 teaspoon bicarb soda
250 mls sour cream

preheat oven to 160 c
Grease and flour a 10 inch  bundt tin. set aside.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

beat in bananas and vanilla.

combine flour and bicarb soda. add to the creamed mixture alternating with the sour cream, beating until combined.

pour into tin.

cook for 75-85 minutes or until a skewer comes out clean.

cool for 10 minutes before removing from tin. place on a wire rack and cool completely.



3 cups icing sugar
1 tablespoon soft butter
lemon juice

mix the icing sugar and butter together with enough lemon juice to make a spreadable paste.

spread over cake.

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