so it must be good for you!
I picked up a bargain bag of ever-so-slightly over-ripe bananas last week but by the time I got around to using them they were just about dead. Not to worry, the deader the banana the sweeter the flavour when you turn it into a cake.
I didn't make the chocolate frosting for this, partly because my lot aren't too keen on icing but mostly because it has been so hot up here that with icing this would have had to be kept in the fridge which would have ruined the cake. The cake was really good on it's own but it would be so much better with frosting. There's always next time.
Banana Sour Cream Cake with Chocolate Frosting
Women's Weekly Cakes and Slices Cookbook
1 teaspoon vanilla essence
1 cup castor sugar
1 cup mashed banana (I used three bananas)
1/3 cup sour cream
2 cups self-raising flour
1/4 teaspoon bicarbonate of soda
125g packet cream cheese
1/2 cups icing sugar
60g dark chocolate, melted
Grease a deep 20cm round cake pan, line base with paper; grease paper (I used a ring tin and greased it with canola spray).
Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy, add eggs one at a time; beat until combined. Stir in half the banana with half the sour cream and half the sifted dry ingredients, then stir in remaining banana, sour cream and dry ingredients. Spread mixture into prepared pan. Bake in moderate oven for about 1 1/4 hours. Stand 5 minutes, before turning on to wire rack to cool. Spread cold cake with frosting.
Chocolate Frosting: Beat cream cheese and butter in small bowl with electric mixer until smooth. Gradually beat in half the sifted icing sugar, cooled chocolate , then remaining icing sugar. Beat until thick.