What attracted me to this recipe was the addition of sour cream as it cuts through the richness of the banana. Often banana cake can be dense and heavy in texture but, like yoghurt, sour cream produces a lovely moist soft sponge. The thin layer of buttercream added a rich, sweetness which was just enough.
The smell of the raw cake mix, and while baking was divine – it was so intensely banana. The addition of the chocolate chips adds little naughty pockets of sweetness; I used milk chocolate as my palate always favours sweet over bitter.
180g caster sugar
4 medium size very ripe bananas, mashed
120ml sour cream
350g plain flour
1 teaspoon bicarbonate of soda
100g chocolate chips
150g icing sugar
1 tablespoon sour cream
1 tablespoon golden syrup – you could use maple syrup or honey if you prefer