Sour Cream Upside Down Banana Cake With Yoghurt Cream Whip

This sour cream banana cake is easy to make and goes perfectly with a yoghurt cream whip.

The ingredient of Sour Cream Upside Down Banana Cake With Yoghurt Cream Whip

• 1 3 cup butter melted
• 1 2 cup brown sugar firmly packed
• 2 bananas not over ripe peeled sliced into 1cm round slices
• 125g butter softened
• 1 cup brown sugar firmly packed
• 2 extra large eggs
• 1 cups mashed ripe bananas approx 2
• 1 teaspoon vanilla extract
• 300g plain flour
• 1 teaspoon bicarbonate of soda
• 1 2 teaspoon salt
• 1 2 teaspoon ground cinnamon
• 1 4 teaspoon ground nutmeg
• 1 2 cup bulla sour cream
• 1 2 cup bulla greek style yoghurt
• 3 4 cup bulla whipping cream

The Instruction of sour cream upside down banana cake with yoghurt cream whip

• preheat oven to 180c 160c fan forced lightly grease and line with baking paper the base and sides of a deep 20cm square pan
• combine melted butter and brown sugar in a small bowl pour caramel topping into prepared pan and spread evenly over base place banana slices in a single layer onto caramel topping ensuring a snug fit
• place butter and sugar in a medium bowl beat with an electric mixer on medium speed for 4 6 minutes or until pale and fluffy add eggs mashed banana and vanilla beat a further minute until combined
• sift dry ingredients together and stir into mixture alternating with sour cream continue stirring until mixture is well combined
• gently spoon batter into prepared pan careful not to disrupt banana below and bake for 45 55 mins or until a skewer inserted in centre comes out clean cool cake in pan for 5 minutes before turning out onto a serving plate
• place yoghurt and whipping cream in a medium bowl and whip with an electric mixer until soft peaks form approximately 2 3 minutes
• serve with warm or room temperature banana cake

Nutritions of Sour Cream Upside Down Banana Cake With Yoghurt Cream Whip

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