Jonathan's Sour Cream Banana Cake
We had to put this one online, the recipe has been used so often that the printouts keep getting covered in drops of batter!
|Original list||DK translation|
|1 1/3 cups||sugar||300g||sukker|
|1 tsp||vanilla||1 tsk||vanilje|
|2 cups||unbleached flour||220g||hvedemel|
|1 tsp||baking powder||1 tsk||bagepulve|
|1 tsp||baking soda||1 tsk||natron|
|3/4 tsp||salt||3/4 tsk||salt|
|1 cup||sour cream||230 ml||creme fraiche|
|2||medium-ripe bananas (mashed)|
Preheat oven to 180'C (350'F). Cream and beat together the butter, sugar, eggs and vanilla. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed mixture alternately with the sour cream. Add the mashed bananas and stir briefly.
Turn into a buttered baking pan, 13 x 9 x 2 inches and bake for 35 to 40 minutes. Test with a toothpick inserted in the centre; when done the toothpick should feel dry to the touch.