Ingredients
- 350g unsalted butter, softened
- 2 cups caster sugar
- 3 eggs
- 3 tsp vanilla extract
- 2 tsp ground nutmeg
- 3 ripe bananas, mashed
- 1 cup sour cream
- 500g self-raising flour
- ½ cup malted milk powder
- ½ cup dark brown sugar
- 2 Tbsp milk
- 1 cup icing sugar
- ½ cup walnuts, toasted and chopped
Instructions
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 12
1 Preheat oven to 180°C. Combine 250g butter with the caster sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in the eggs, 2 tsp vanilla and nutmeg.
2 Fold in the banana mash, sour cream, flour and malted milk powder until smooth, then spoon into a buttered and floured 10-cup Bundt tin. Bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Invert onto a wire rack.
3 Place the remaining butter, brown sugar and milk in a small saucepan and bring to a simmer. Whisk in the icing sugar and remaining vanilla. Drizzle over the cake, then scatter with walnuts.