Banana Sour Cream Cake with White Chocolate Icing.
3/4 cup sugar
1 tsp vanilla
3/4 cup sour cream
1 cup mashed banana (I used 2 big bananas)
2 1/4 cups self-raising flour
1/4 tsp bicarb
180g white chocolate
1/4 cup sour cream
Beat butter, sugar and vanilla until light and creamy.
Add eggs one at a time, beating well after each addition.
Fold in sour cream and mashed bananas.
Fold in flour and bicarb.
Place in square 20cm pan and cook in a moderate oven for 50-60 minutes.
To make icing, place white chocolate and sour cream in a microwave-safe bowl. Cook for 30 seconds on high then stir well. Continue cooking for 30 second bursts and stirring in between until just melted and smooth. Pour over top of cake.