about 2 ripe mashed bananas + 1 whole banana for topping
1,25 dl sour cream
Preheat the oven to 175°C.
Grease and flour a loaf pan.
In a large bowl, beat the butter and sugar together for a couple of minutes. Add the egg and beat until smooth.
In a medium bowl, mix together the flour, ground cardamom, baking soda and salt.
Fold the dry ingredients into the butter and egg mixture. Combine the mashed banana and sour cream and add to the batter, then stir until smooth.
Pour the batter into the prepared pan and smooth the top with a spoon or spatula. Split a banana in half lengthwise and place on top of the batter.
Bake in the oven for about 60-70 minutes or until a cake tester comes out clean. Be careful that the cake doesn’t brown too much on top (I covered the pan with a piece of aluminum foil to cover the top for the last 10 minutes). Let the cake cool before eating.