- Preparation time
- 15 mins
- Cooking time
- 55 mins
- 10 people
- Meal course
- Posted by
- Posted on
- May 14, 2015
If you know me by now, you’d know I LOVE American food (and booze in my desserts…). This is my version of the always classic Banana cake, with a slight Southern spin on it. I can assure you, it’s worth EVERY, SINGLE calorie. Enjoy!!
125 gms Unsalted Butter
165 gms Brown Sugar
2 tsp vanilla Extract
2 cups mashed ripe Banana – about 4 medium Bananas
1/4 cup good quality Bourbon Whiskey
1/2 cup Sour Cream
1/2 cup full cream Milk
300 gms Self Raising Flour
1 tsp Bicarbonate of Soda
1 tsp Mixed Spice
1/2 tsp Salt
50 gms Shredded Coconut
50 gms Pecan Nuts
Sour Cream Icing
2 1/2 cups of Pure Icing Sugar
1/3 cup Sour Cream
1/4 cup Unsalted Butter – softened
1 tsp Vanilla Extract
50 gms shredded toasted Coconut – extra ***
- Preheat your fan-forced oven to 160°c and line the base of a 22cm round springform tin with baking paper.
- Using electric beaters (or a stand mixer if you're lucky enough to own one) beat together the softened butter, brown sugar and vanilla extract until light and fluffy. Add the eggs, then mix again until incorporated. Now add all the rest of the wet ingredients, and beat together again until well mixed.
- In a bowl, combine the flour, bicarb, mixed spice, salt and coconut. Add this to the wet ingredients and stir to just combine, then add the pecans and stir through.
- Transfer the batter to your lined tin and bake uncovered for about 55 minutes until a skewer comes out clean - this is a super moist cake though so don't over cook PLEASE! Once cooked, leave to cool in the tin for 10 minutes before transferring the cake to a wire rack to cool completely.
- To make the Icing - Place all the icing ingredients into a bowl and beat together until light and fluffy. Ice the totally cooled cake and sprinkle over the toasted coconut. Eat immediately and cry from happiness YUMMMMMMM!!!
- *** TIP: To toast the coconut for the top, place the coconut onto a small baking tray and cook for around 7 minutes in a 160°c oven, tossing every couple of minutes to cook evenly.
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