220g raw sugar
1 heaped tsp cinnamon
1 tsp vanilla paste
185g plain flour
1 tsp bi-carb
1 tsp Murray River pink salt
125mls sour cream
2 ripe bananas
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.