Banana Sour Cream Bars
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 340 g | Caster Sugar | 1⅝ cups |
| 250 g | Sour Cream or Yoghurt | 1¼ cup |
| 110 g | Butter or Margarine | ⅜ cup |
| 100 g | Eggs | 2 x 50 g |
| 375 g | Mashed Bananas | 3 large |
| 10 g | Vanilla Essence | ¾ tbsp |
| 320 g | Laucke Wallaby Flour | 2 cups |
| 5 g | Salt | ¼ tbsp |
| 7 g | Bicarbonate of Soda | ½ tbsp |
| 75 g | Chopped nuts | ½ cup |
| VANILLA FROSTING | ||
| 310 g | Icing Sugar | 1⅜ cups |
| 55 g | Butter or Margarine (softened) | ¼ cup |
| 8 g | Vanilla Essence | 1⅞ tsp |
| 30 g | Hot Water | 5⅜ tsp |
Method
Preheat oven to 190°C.
Mix the sugar, sour cream or yoghurt, margarine and eggs in a mixing bowl on low speed for 1 minute, scraping the bowl occasionally.
Beat in the bananas and vanilla on low speed for 30 seconds.
Beat in the flour, salt and bicarbonate of soda on medium speed for 1 minute.
Stir in the nuts.
Spread into a prepared baking tray.
Baking for 20 to 25 minutes or until light brown.
Cool and then ice with vanilla frosting.
VANILLA FROSTING: Mix butter, icing sugar, vanilla essence and hot water.
Stir in 1 to 2 teaspoons additional hot water until smooth and of the desired consistency. Cut into 5 cm x 2.5 cm bars.
Yield 72 bars.
