Banana cakes comes in different ways. This is a bit uncommon but very nice recipe. Really simple and easy to make too. Only thing is better using medium ripe bananas than using the over ripe to keep the beautiful chunks in it. Its so nice and beautiful when you cut it.  You can freeze this cake up to 3 months with out a problem. When you freeze make sure to wrap them individually than wrapping the whole lot at once. That way you can thaw the amount as you go. Remember once thaw you cant freeze back.

Sour cream is not available in some countries. You can always use curd, greek style yoghurt, or natural yoghurt for this recipe with out a problem. I have done it using all of them and its always a success.



  • 250g Self raising flour
  • Few drops of Vanilla
  • 2 large Bananas
  • 100g Sugar
  • 100g melted Butter
  • 3 Eggs
  • 90g Sour cream/curd/ Greek style yoghurt


  1. In to a mixing bowl add sugar eggs, vanilla,  and sour cream. Whisk 2 minutes.
  2. Next add butter and whisk well.
  3. Reduce the speed and add flour and mix well.
  4. Peel bananas and slice them in to the batter.
  5. Use a spatula to mix the bananas in to the batter. (Please don’t get well ripe  bananas. It should be medium)
  6. Pour in to a loaf pan.. Bake on 180C about 30 minutes or until a skewer inserted comes out clean.
  7. Cool in the pan about 10 minutes before taking out to keep the cake moist.  Then cool on a wire rack.






Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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