Ingredients       

125g butter

220g raw sugar

1 heaped tsp cinnamon

2 eggs

1 tsp vanilla paste

185g plain flour

1 tsp bi-carb

1 tsp Murray River pink salt

125mls sour cream

60g walnuts

2 ripe bananas

 

Method

Preheat oven to 180C grease and line a 24x12cm loaf tin.

Melt butter in the Thermo bowl for 2 minutes/50C/speed 2.

Add sugar, cinnamon, eggs and vanilla paste and mix for 10 seconds/speed 4.  Add flour, bi-carb and salt and mix for 20 seconds/speed 7, using spatula to help mix.

Add banana, sour cream and nuts and mix for an extra 10 seconds/speed 4.  Remove Thermo lid and finish stirring through with the spatula.

Pour batter into prepared tin and bake in preheated oven for 1 hour – or until cake is golden and cooked through.