Amanda Laird: Banana and sour cream cake

Banana and sour cream cake. Photo / Babiche Martens

Makes 1x 20 cm cake

125g butter, softened
1 cup caster sugar
3 eggs
1 cup mashed banana, plus 2 to slice for the filling
1 tsp vanilla extract
1/2 cup sour cream
1 tsp baking soda
1 cup ground almonds
1 cup self-raising flour
1 tsp cinnamon
Whipped cream
Icing sugar

1 Preheat oven to 180C. Grease or line the cake tin.

2 Cream the butter and sugar until pale and fluffy. Beat in the eggs, one at a time then add the banana and fold through.

3 Mix the vanilla, sour cream and baking soda together then add to the banana mixture. Stir in the ground almonds.

4 Sift the flour and cinnamon then add. Spoon into the prepared tin and bake for approximately 50 minutes or until an inserted skewer comes out clean.

5 When the cake is cool, slice in half and spread with whipped cream and sliced bananas. Dust the top layer liberally with icing sugar.