I took some pieces of cake when I visited my friend Junko this morning. It seemed like good honest food that is fine for kids to eat, though I suspect quite a bit of it ended on the floor in crumbs. There weren’t quite as many cake crumbs as rice cracker crumbs when Sylvia decided to throw handfuls on the floor and then stomp on them as she climbed on and off the kiddie chair. Junko has three kids and is very understanding of their quirks.
The cake was not quite as light as My Mum’s Banana Cake, possibly because I added some wholemeal flour. But it was moist and full of flavour. So next time Sylvia goes off bananas and I buy more sour cream than I know what to do with, I will know how to use them.
Previously on Green Gourmet Giraffe:
This time last year: Walnut Brownies
This time three years ago: Fresh and Healthy Salad Sandwich
Sour Cream Banana Cake
from my notebook – source unrecorded
- 125g butter, softened
- ½ cup brown sugar
- 2 eggs
- ½ sour cream ( I used light sour cream)
- 3 bananas, mashed (about 1 cup)
- 2 cups self raising flour (I used half wholemeal)
On the stereo:
Songs for the young at heart: Various Artists