Ingredients
Dough
- 180 grams raw sugar
- 200 grams sour cream
- 115 grams Butter, softened and chopped
- 2 eggs
- 350 grams bananas, peeled weight 230g ( about 2-3), chopped into 2.5cm pieces
- dash vanilla
- 150 grams plain flour
- 1 heaped teaspoon bicarb soda
- 3/4 teaspoon salt
- 60 grams walnuts, optional
Brown butter cream cheese frosting
- 75 grams Butter
- 260 grams icing sugar
- 2 tablespoons Milk
- 65 grams Philadelphia Cheese
- dash vanilla
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I'm cooking this todayRecipe's preparation
Preheat the oven to 180C. Line a slice tin with baking paper.
1. Place sugar into the
"Closed lid" and mill on sp9 / 15 secs.
2. Add remaining ingredients in the order listed.
3. Blend sp 4.5 / 20 seconds. Scrape and repeat if neccessary.
4. Spread into the prepared tin and bake for 25-30 minutes or until done when tested.
5. Leave in pan.1. Place butter in a small saucepan and melt until a nice nutty brown.
2. Transfer to the"Closed lid"
3. Add remaining ingredients and blend sp 4 / 20 seconds or untilo nice and smooth.
4. Spread onto the cooked slice and refridgerate until set.
Dough
Frosting
Tip
So moist and soooo delicious.. p
Will keep for 5 days in the fridge..but I'll bet it doesn't last that long..! 
Freezes well without the icing too.
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Recipe is created forTM 31
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Comments
These are so yummy. Thanks. I used less sugar, about 120g and I added more walnuts, turned out really nice.
This recipe is almost like a carrot cake with the moistness and walnuts. So good if you need to make a cake the day before.
Thanks again..
Made these the other week, they are amazing! we all really enjoyed them
These are amazing, so delicious
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