Grease a 23 cm square pan (or 14cm x 21cm loaf pan for banana bread). Preheat oven to 180C/160C fan-forced.
Cream butter and sugar in small bowl until light and fluffy, beat in eggs, one at a time. Beat until combined.
Transfer mixture to a large bowl, stir in banana. Stir half the sifted dry ingredients with half the combined sour cream and milk, then stir in remaining dry ingredients and sour cream mixture.
Pour mixture in prepared pan. Bake for about 60 minutes or until a skewer inserted into centre comes out clean. Stand for 5min before turning on to wire rack to cool. When cold spread with icing.
Caramel Icing
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, stir in sifted icing sugar.
Recipe Notes
Replace caramel icing with cream cheese frosting :
60 gr cream cheese
30 gr soft butter
1 1/2 cups icing sugar
Beat cream cheese, butter in small bowl until light and fluffy. Gradually beat in sifted icing sugar, beat until smooth.