A cake recipe found in “Syrnet Melk – Oppskrifter og Tips”
(Soured Milk – Recipes and Tips) a free e-booklet
published by tine.no
1 tablespoon butter for the mould
1 tablespoon flour for the mould
3.5 dl [0,7 pt] flour
1 teaspoon of soda
1 teaspoon cinnamon
½ teaspoon of salt
3 dl [0,6 pt] sugar
1 ½ dl [0,3 pt] neutral oil (sunflower or corn oil)
3 ripe bananas
1 dl [0,2 pt] kefir
2 teaspoons vanilla sugar or 1 teaspoon vanilla
1 bread mould, about 1.5 liters / 3 pint
 Preheat the oven to 160° C / 320° F with hot air or 175° C / 345° F without. Grease an elongate bread mould with butter and sprinkle with flour.
 Mix flour, soda, cinnamon and salt in a bowl. Whip sugar and egg untill it thickens. Add oil in thin jet while stirring. Mash the bananas, then add them with kefir and vanilla sugar/vanilla to the egg mixture and whisk it together. Fold the flour mixture into the banana mixture.
 Pour the batter into the buttered mould. Bake for 60 – 75 minutes. Use a thin wooden stick to check if the cake is done. When the cake is done, the stick will come out clean – if it doesn’t, you must bake it a little longer. Cool on the grid. Garnish with a sprinkle of icing sugar.
Hint: Use overripe bananas, this will give an even better taste.