This recipe's from a 1987 "Cakes and Slices Cookbook".... which I just realised is also an Australian Women's Weekly one - what would my kitchen be without the Australian Women's Weekly?
Here's the recipe - I used yoghurt because I didn't have any sour cream, and it turned out a successful, moist cake, but the cream would make it much better I think.
Caramel Banana Cake
3/4 cup brown sugar, firmly packed
1 cup mashed banana (about 3 bananas)
1 1/2 cups self-raising flour
1 tsp bi-carb soda
3/4 cup sour cream
1 tbs milk
Grease a loaf pan. Heat oven to 180C.
Cream butter and sugar in small bowl, then beat in eggs one at a time.
Transfer to large bowl. Stir in banana. Stir in sifted dry ingredients with half the combined cream and milk, then stir in remaining halves. Stir until smooth.
Pour into prepared pan. Bake for about 1 hour, stand 5 minutes, then turn onto wire rack.
1/2 cup brown sugar
2 tbs sour cream
1 1/2 cups icing sugar
Melt butter and sugar in saucepan. Stir constantly over heat without boiling for 2 minutes. Add sour cream, bring to the boil. Remove from heat and stir in icing sugar.
NB: You need to work quickly with the icing and get the cake covered before it cools too much because it goes sticky and clumpy when it cools. Also, it is disgustingly sweet, and even I, with my very sweet tooth and ability to guzzle sugary treats with joyous abandon, can't eat as much of this icing as I normally would.