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Banana Sour Cream Cake with MILKYBAR

Nutritional Table

Help your family eat well every day, explore the nutritional properties of this recipe.

Average Quantity
per Serving
Energy 368Cal
Protein 5g
Fat, Total 19g
- Saturated 13g
Carbohydrate 46g
- Sugars 25g
Dietary Fibre - g
Sodium 357mg
“An easy to make, no-fail cake made with sour cream in both the cake and icing.”
“An easy to make, no-fail cake made with sour cream in both the cake and icing.”


Serves 12

  • 125 g unsalted butter, softened
  • ¾ cup caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • ¾ cup sour cream
  • ¼ cup trim milk
  • 2 large bananas, mashed
  • 2¼ cups white self-raising flour
  • ¼ tsp bicarbonate of soda
  • ¼ cup sour cream, extra


Prep time       Cook time 

  1. Preheat oven to 180°c. Lightly grease and line a 20cm round cake pan with baking paper.
  2. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Using a large metal spoon, Gently fold in sour cream, milk and banana. Sift flour and bicarbonate of soda over batter and gently fold through.
  3. Spoon batter into cake pan. Smooth the surface. Bake for 50-60 minutes or until a skewer inserted in the centre of cake comes out clean. Stand for 5 minutes before turning out onto a wire rack to cool.
  1. Put NESTLÉ MILKYBAR and sour cream in a heatproof bowl over a saucepan of simmering water. Heat stirring constantly, with a metal spoon for 3 minutes or until smooth. Remove from heat. Stand for 10 minutes or until slightly thickened. Pour icing over cake. Serve.

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