What you need
125g butter, softened
½ cup caster sugar
2 eggs, lightly beaten
1 cup mashed bananas (approximately 2)
1 teaspoon vanilla
1½ cups SR flour
¼ cup CADBURY BOURNVILLE Cocoa
¾ cup sour cream
180g CADBURY Baking Milk Chocolate, chopped
1. CREAM together the butter and sugar until light and fluffy. Add the eggs and beat to combine. Stir through the banana and vanilla. Fold in the sifted flour and cocoa with the sour cream and half of the chocolate until combined.
2. SPOON into a well-greased 24cm ring pan. Bake in a moderate oven 180°C for 45 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.
3. MELT the remaining chocolate and drizzle over the cake. Store in an airtight container until required.
Make sure your bananas are really ripe (a very dotty spotty skin) and you will have a great tasting cake!