There’s something special about vintage cookbooks. Everything in them is something special, even though its really just an everyday delight. I think its part nostalgia, part love for the unadulterated pleasure of a simple cake like this one. Nothing fancy, and definitely nothing pretentious!
- 125g butter, softened
- ¾ cup brown sugar
- 2 eggs
- 3 over-ripe bananas, mashed
- 1 ½ cups self raising flour
- 1 tsp. bicarb soda
- ¾ cup sour cream
- 1 tbsp. milk
Line a 14 x 21cm loaf tin. Preheat oven to 180C (fan-forced, go a little hotter in a conventional).
Cream butter and sugar with an electric mixer until creamy. Beat in eggs one at a time. Remove bowl from mixer, and gently mix in banana. Sift in flour and bicarb. Add sour cream and milk, mixing til smooth.
Pour into tin and bake for 1 hour. Stand 5 minutes in tin before turning onto a wire rack. Cool completely before serving.
The original recipe includes a caramel icing, which I didn’t make for lack of icing sugar. Its fine without as it is quite rich, but for those icing-inclined bakers here’s the recipe:
- 60g butter
- ½ cup brown sugar
- 2 tbsp. sour cream
- 1 ½ cups icing sugar
Melt butter and brown sugar over low-medium heat for 2 minutes. Stir constantly and don’t let it boil. Add sour cream, then bring to boil. Remove from heat and stir in icing sugar. Spread onto cooled cake.