- 250g (9oz) unsalted butter
- 350g (12oz) caster sugar
- 1 vanilla pod, seeded
- 4 medium eggs
- 200g (7oz) sour cream
- 300g (10oz) self raising flour
- 3 over ripe bananas, lightly mashed
- For the butterscotch icing:
- 75g (3oz) golden caster sugar
- 15g (½oz) unsalted butter
- 50g (2oz) light muscovado sugar
- 1 tbsp golden syrup
- 75ml (3oz) double cream
Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and line a 23cm (9in) round cake tin with baking parchment.
Beat the butter, sugar and vanilla seeds together until light and fluffy. Add the eggs one at a time beating well after each addition. Fold through the sour cream, then the flour.
Stir through the mashed bananas and pour into the prepared tin. Transfer to the oven and bake for 50 – 60 minutes or until a skewer comes out clean. Cover after 40 minutes if it browns to quickly. Leave to cool on a wire rack.
Meanwhile make the butterscotch sauce by simmering the caster sugar, butter, muscovado sugar, golden syrup and cream over and low heat for 6-8 minutes. Stir to smooth sauce then leave to cool and thicken before pouring over the cake.
The secret to great banana bread is over ripe bananas so next time they sit too long in the fruit bowl its time to bake!