A delicious, soft butter cake with bananas and cinnamon. Perfect for those moments when you’re wondering what to do with overripe bananas ;). Quick to make, and it tastes like a little escape to sunny Spain in the middle of winter…
Ingredients for the banana and cinnamon cake:
- 125 g butter
- 120 g caster sugar
- 8 g vanillin sugar (or 1 teaspoon vanilla sugar/vanilla extract)
- 2 large eggs
- 180 g plain flour
- 60 g potato starch (or cornflour)
- 1½ teaspoons baking powder
- 90 g sour cream
- 4–5 bananas
Topping:
- 3 tablespoons demerara sugar mixed with 1 tablespoon cinnamon
All ingredients should be at room temperature. Sift together the flour, starch and baking powder.
Cream the butter with the sugars until very pale and fluffy. Add the eggs one at a time, mixing well after each addition. Add the dry ingredients alternately with the sour cream, in two batches, gently mixing with a spatula or whisk just until combined.
Grease and line a 23 × 30 cm baking tin with baking parchment. Transfer the batter and level the surface. Peel the bananas and cut them lengthwise in half. Arrange them on top of the batter, cut side up. Sprinkle with the cinnamon sugar.
Bake at 170°C for about 40–45 minutes. Remove from the oven, allow to cool slightly, optionally dust with icing sugar, then slice and serve.
Enjoy!
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