Thursday, October 6, 2011

Banana Cake with Sour Cream Chocolate Frosting

(adapted from Primrose Bakery's recipe)

400g plain flour
2 tsp baking soda
300ml sunflower oil
100ml greek yogurt
100ml crème fraîche
3 tsp vanilla extract
4 tsp grated lemon zest
350g golden caster sugar
500g mashed banana

For the Frosting*: (optional)
350g dark chocolate (70% cocoa solids), broken into pieces
400ml sour cream

*in my case, I decided to frost only the top of the cake, therefore halving the quantities.

 Preheat the oven to 180 C/350 F. Grease and line a 23cm cake tin about 6-7cm in height/depth.

Sift the flour and baking soda into a large bowl and stir together. Add the oil and beat well until the mixture is pale and creamy.

In a separate bowl, mix the yogurt, crème fraîche, vanilla and lemon zest together and then beat into the flour mixture. Gradually add the sugar and then the eggs, one at a time, beating well after each addition. Add the mashed banana and mix until everything is combined.

Pour the batter into the prepared tin, making sure it is evenly distributed, then bake in the oven for 2 hours until a skewer inserted in the center comes out clean. (You may need to place a sheet over the top after an hour or so to keep the cake from browning too much.)

Allow the cake to cool in its tin for 10 minutes, then turn out onto a wire rack to cool completely.

Without frosting, the cake can be served while still a little warm, but otherwise, wait until it has completely cooled to frost it. For the frosting, melt the chocolate together with the sour cream, beating continually until you have a smooth consistency. Then use a palette knife to cover the top and sides of the cake with the frosting. Allow to set a little before serving.



  1. hi emma,
    if they were yummy, will you post the recipe for the eggplant meatballs from anna's vlog last week? i am vegetarian and would love to give them a try!
    if you dont want to post it, you could email it to me at i would appreciate it!!!!

    Thanks :)

  2. Hi Meredith, I should hopefully get around to e-mailing it later this week, but if it helps the recipe is from the cook-book 'Two Greedy Italians' by Carluccio & Contaldo! =]