Everyone always has old bananas lying around...this awesome recipe from Taste.com.au will be so popular you'll be waiting for the bananas to ripen!
125g butter, softened
3/4 cup caster sugar
1 teaspoon vaniila extract
2 eggs, room temperature
3/4 cup sour cream
1 cup mashed banana (approx 2 large, very ripe bananas)
2 1/4 cup self-raising flour
1/4 teaspoon bicarb soda
*optional - approx 1 cup frozen raspberries
Lemon frosting (if desired - cake is just as yummy without)
250g cream cheese - at room temperature
1 1/2 cups icing sugar
2 teaspoon lemon rind
1 tablespoon fresh lemon juice
Method: Preheat oven to 170C. Grease and line base and sides of 19cm x 7cm deep square cake pan (for one cake) or 2 x loaf tins (24cm x 13cm for two loaf cakes).
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs one at a time, mixing well. Using a metal spoon, gently fold in sour cream and bananas. Gently fold in sifted flour and bicarb soda.
Spoon batter into cake pan/s and smooth surface.
Bake for 40-50min or until skewer inserted comes out clean. Stand for 5min before turning onto wire rack to cool.
To make icing place all ingredients into a bowl and mix until smooth. Spread over cooled cake.
**This cake is yummy with or without the icing and can be served warm with ice cream if desired.
Alternate icing - Place 180g white chocolate and 1/4 cup sour cream in heatproof bowl over saucepan of simmering water. Heat, stirring constantly with metal spoon for 3min or until smooth. Remove from heat and stand for 10min or until slightly thickened. Pour icing over cake, allowing it to drizzle down sides; serve warm.