- 250 g unsalted butter, at room temperature
- 340 g caster sugar
- 4 eggs
- 200 g sour cream
- 3 bananas, ripe
- 40 g golden syrup
- 300 g self raising flour
Cut your butter into chunks, then add it to an electric mixer with your sugar.
Split open your vanilla and scrape out the seeds, add these to your butter and sugar. Beat at a medium speed until your mixture is pale and creamy. If you find it gets stuck to the edge, open your mixer and scrape down your bowl.
Add your eggs one at a time to the mixer, making sure they are fully incorporated before you add the next one.
Remove the mixing bowl from your electric mixer and fold in the sour cream, half of it at a time.
Break up your bananas into a blender, then add you golden syrup and blend into a paste. Pour your banana paste into your cake mix, sift in your flour and fold everything together.
Line either 2 loaf tins or 1 large round tin with baking paper, pour in your cake mix, and bake at 170 degrees Celsius for 1 hour and 15 minutes.
Once the cake is cooked, leave it to cook for about 20 minutes, then turn it out onto a wire rack to cool completely.