- 125g butter, softened
- 3/4 cup caster sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 3/4 cup sour cream
- 1 cup mashed banana (you will need 2 large, very ripe bananas)
- 2 1/4 cups self-raising flour
- 1/4 teaspoon bicarbonate of soda
- 180g white chocolate, chopped
- 1/4 cup sour cream
- Preheat oven to 180°C. Grease base and sides of a 7cm deep, 19cm square cake pan and line with baking paper.
- Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each. Using a metal spoon, gently fold in sour cream and bananas. Sift flour and bicarbonate of soda over batter and gently fold through.
- Spoon batter into cake pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes before turning out onto a wire rack.
- Make icing Place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, for 3 minutes or until smooth. Remove from heat. Stand for 10 minutes or until slightly thickened. Pour icing over cake, allowing it to drizzle down sides. Serve warm.
- Sour cream banana cake (without the icing) can be made a day in advance. Store at room temperature in an airtight container. To warm, place un-iced cake on a microwave-safe plate lined with baking paper. Heat, uncovered, on MEDIUM-LOW DEFROST (30%) for 4 to 6 minutes or until warm to the touch. Ice while warm.