Here is the recipe for what I believe is a yummy cake for dessert and other special occasions - and sometimes you don't even need an excuse just some over-ripe bananas.

BANANA SOUR CREAM CAKE WITH CHOCOLATE FROSTING

125g butter
1 teaspoon vanilla essence
1 cup castor sugar
2 eggs
1 cup mashed banana – normally 3 medium over-ripe bananas
½ cup sour cream
2 cups self raising flour
¼ teaspoon bi-carb soda

CHOCOLATE FROSTING

125g cream cheese (philadelphia)
30g butter
1 ½ cups icing sugar
60g dark chocolate, melted

Grease a deep 20cm round cake pan, you line as well if you like but I never have.

Cream butter, sugar, essence in bowl with electric mixer until fluffy and well combined. Add the eggs one at a time mixing well between each egg. Stir in half the mashed banana, half the sour cream and half sifted flour and bi-carb, stir lightly then add remaining ingredients and stir till all mixed. Don’t be heavy handed or fast with the mixing because that will make the cake heavy. Spread in prepared pan and bake in moderate oven for 1 ¼ hours. Leave to rest in pan for 5-10 mins before turning out to cool.

Chocolate frosting – Beat cream cheese and butter in bowl with electric mixer until completely smooth. Gradually beat in half the sifted icing sugar, add cooled chocolate then remaining icing sugar. Beat until goes thick. Spread onto cold cake. This makes heaps of frosting and is really yummy.

Cake is delicious eaten same day but keeps well in fridge for 3-4 days and can be warmed in microwave which softens the frosting and warms the cake – YUMMO!!!