Banana Sour Cream Cake with Cream Cheese Frosting

The original recipe had a chocolate frosting, but I have omitted the chocolate and added extra icing sugar... Yummy. A delicious and easy recipe without the use of nuts (how come most banana cake recipes have nuts in them??)

*Taken from Australian Women's Weekly's 'Cakes & Slices Cookbook'*

Ingredients
125g butter
1 tsp vanilla essence
1 cup caster sugar
2 eggs
1 cup mashed bananas (about 3 ripe bananas)
1/3 cup sour cream
2 cups self-raising flour
1/4 tsp bicarbonate of soda

-for frosting-
125g packet cream cheese
30g butter
2 cups icing sugar (you may need more)

Method
Grease a deep 20cm round cake tin, line base with paper; grease paper.

Cream butter, essence and sugar in a 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 the remaining banana, sour cream and dry ingredients. Spread mixture into prepared pan. Bake in a moderate oven for about 1 1/4 hours. Stand 5 minutes before turning on to wire rack to cool. Spread cold cake with frosting.

Frosting
Beat cream cheese and butter in small bowl with electric mixer until smooth. Gradually beat in the sifted icing sugar. Beat until thick.

Keeping Time: 2 days