Sour cream, banana and walnut bread

I hate bananas. I think this is well known. Sometimes I eat them but only when I need a fast whack of potassium and I don't feel like a sports drink is a good idea. I can moderately tolerate them as long as they are slightly under ripe and very firm. The slightest hint of an overripe smell turns me, VGirl and Mama Pham off.

Everyone knows what overripe banana mean! IT'S BAKING TIME.

Even I can appreciate a good banana cake. I decided to combine a few ideas based off this Donna Hay recipe. I thought sour cream is a wonderful idea as well as walnuts to add a bit of texture to the whole thing. So here we go with my sour cream, banana and walnut bread.

Its a very heavy, dense thing that is wonderfully moist from the first day. It lasted for a week on my kitchen bench, lightly covered with plastic wrap and it was as moist and flavour some on the first day as the seventh. I was still on holiday and didn't manage to finish it by myself. I bought a big chunk of it to my night shifts and it was gone before I knew it. I made another cake the next week and it disappeared before my eyes, with several of the girls asking me for the recipe.

I think this cake is one of those super easy cakes that you can chug out in about ten minutes, barring baking time. It doesn't really matter how you do it, as it all mixes up pretty much the same. The first time I made it like the method below, the second time I made it, I creamed butter and sugar together, then add the wet stuff together and then the dry. The second time was much denser and that was the only real distinction.

Sour cream, banana and walnut cake

Ingredients:
1 cup of brown sugar
1/2 cup aka 125g of butter
2 eggs 
250ml of sour cream
1 cup of mashed banana or two large bananas
1 2/3rd cup of plain flour
1 teaspoon of baking powder*
1 teaspoon of cinnamon*
1/2 cup of walnuts

*DrH is yelling at me via text message to add that I yolo sprinkle cinnamon and baking powder by sight.

All the things!

1. Set your oven to 160C. Line your favourite baking tray/cake tin, I favour my springform 16cm square tin. Cream your butter and sugar together until fluffy and pale!

Creaming butter and sugar is fun

2. Add in your cinnamon and mix again briefly.

Ahhh cinnamon, so tasty

3. Add your eggs in and mix!

Bright sunny eggs

It suddenly looks super liquid with eggs in

4. Sift in your flour and baking flour and mix!

Mix, mix!

5. Mash up your banana and once again, mix.

If you don't wanna wash up, just whack it in the bowl and mash it

6. Put in the banana and sour cream and mix once again.

So attractive

It gets better?

7. Don't forget to add in your walnuts until just combined. Don't remember last minute like I did haha.

Seriously don't let it get to this stage

8. Bake for about 45-60 minutes until it cooks through and a skewer comes back clean. Allow it at least 10 minutes to cool before slicing it, so it doesn't fall apart.