Name: Sour cream upside-down banana cake with yoghurt cream whip
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
Ingredients: 82.50 gm butter, melted; 90.00 gm brown sugar,firmly packed; 2 bananas, (not over ripe) peeled, sliced into 1cm round slices; 125g butter, softened; 180.00 gm brown sugar, firmly packed; 2 extra large eggs; 260.00 gm mashed ripe bananas (approx. 2); 4.40 gm vanilla extract; 300g plain flour; 2.50 gm bicarbonate of soda; 1.20 gm salt; 1.25 gm ground cinnamon; 0.63 gm ground nutmeg; 117.50 gm Sour Cream; 125.00 ml Greek Style Yoghurt; 189.38 gm Whipping Cream

Sour cream upside-down banana cake with yoghurt cream whip

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Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
70 minutes

Whip up a simple sour cream banana cake paired with creamy yogurt whip for a delightful treat.

Ingredients:

82.50 gm butter, melted
90.00 gm brown sugar,firmly packed
2 bananas, (not over ripe) peeled, sliced into 1cm round slices
125g butter, softened
180.00 gm brown sugar, firmly packed
2 extra large eggs
260.00 gm mashed ripe bananas (approx. 2)
300g plain flour
2.50 gm bicarbonate of soda
1.20 gm salt
1.25 gm ground cinnamon
0.63 gm ground nutmeg
117.50 gm Sour Cream
125.00 ml Greek Style Yoghurt
189.38 gm Whipping Cream

Instructions:

Preheat your oven to 180C (160C fan-forced) while you lightly grease and line a deep, 20cm square pan with baking paper.
Mix together the melted butter and brown sugar in a small bowl. Spread the caramel topping evenly over the base in the pan. Arrange the banana slices snugly in a single layer on top of the caramel.
In a medium bowl, cream together butter and sugar using an electric mixer on medium speed for 4-6 minutes, until pale and fluffy. Mix in eggs, mashed banana, and vanilla extract for another minute until well combined.
Combine dry ingredients and sour cream alternately into the mixture, stirring until well combined.
Spoon batter into pan without disturbing the banana, then bake for 45-55 minutes until a skewer comes out clean. Let the cake cool in the pan for 5 minutes before transferring it to a serving plate.
In a medium bowl, combine yoghurt and whipping cream, then use an electric mixer to whip until soft peaks form, about 2-3 minutes.
Pair the dish with freshly baked banana cake, served warm or at room temperature.

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