An afternoon tea delight that's just a little bit special. Perfect when bananas are plentiful.
170g butter, softened
1/2 cup brown sugar
3 lady finger bananas, peeled, halved lengthways
1 ½ cups plain flour
½ teaspoon baking powder
¼ teaspoon bi carb soda
1 cup caster sugar
1 teaspoon vanilla extract
2/3 cup sour cream
Preheat oven to 180C (160C fan forced). Grease a 12cm x 22cm medium loaf pan with cooking spray and line the sides with baking paper. Melt 50g of the butter in a small saucepan over medium heat until foamy.
Add the brown sugar and simmer for 2-3 min or until sugar has dissolved and mixture is smooth. Pour into prepared pan. Place bananas, cut side down, over the sugar mixture, trimming to fit.
Sift the flour, baking powder, bi-carb soda and a pinch of salt into a bowl and set aside. Cream the remaining butter with the caster sugar in a bowl using electric beaters until light and fluffy. Add eggs, one at a time, beating well between additions.
Add vanilla and beat to combine. Then fold in the flour mixture alternately with the sour cream, starting and ending with the flour mixture. Do not over mix.
Pour the cake batter over the bananas and smooth the surface. Bake for 1hr – 1 hr 10 min until cooked when tested with a skewer. Cool in pan for 5 min then turn out onto a serving plate and let cool completely. Serve warm or at room temperature with double thickened cream.