1 cup castor
1 cup mashed
bananas (about 3
1/3 cup sour cream
2 cups self-rising flour
¼ tsp bicarbonate soda
125g packet cream cheese
2 cups icing sugar (you may need more)
Grease a deep 20 cm round cake tin, line base with greased/ non-stick paper.
Cream butter, vanilla essence and castor sugar in a small bowl with electric mixer until light and fluffy, then add one egg at a time and beat until all combined. Stir in half the banana with half the sour cream and half the sifted dry ingredients, then stir in the remaining banana, sour cream and dry ingredients. Spread mixture into prepared pan. Bake in a moderate oven for about 1.25 hours.
Stand for 5 minutes before turning on to wire rack to cool.
Beat cream cheese and butter in a small bowl with electric mixer until smooth. Gradually beat in the sifted icing sugar, beat until thick. Spread frosting over the cooled cake.