1. PATTY: Preheat the oven to 350 F. Generously butter a 10-inch tube or
Bundt pan. Flour the pan, shaking out the excessiveness; set excursus. Sift the
flour with the baking pulverise, baking soda and salt onto a sheet of wax
report; set away.

2. Beat the butter with an electric mixer at medium-high speed until very
twinkle. Gradually beat in the sugar and continue to beat until fluffy. Beat
in the egg, one at a time; beat in the vanilla.

3. Lower the speed to very sluggish; connect 1/2 of the flour mixture in batches,
alternating with the mashed bananas. Add the remaining flour mixture in
batches, alternating with the sour cream or yogurt. Don't overmix; finish
folding the ingredients together by script, with a few strokes of a large
rubber spatula. Pour the batter into the prepared pan.

4. Bake until a toothpick inserted in the center of the cake emerges neat,
50 to 55 transactions. Do not overbake.

5. Cool the cake in the pan on a wire rack for 10 to 15 proceedings. Run the
tip of a knife around the cake to loosen it from the sides and tube of the
pan, and carefully unmold. Cool to room temperature. Dust with
confectioners' sugar or ice; serve in slices or wedges.

6. CHOCOLATE ICING (optional): With an electric sociable, combine the
confectioners' sugar and melted chocolate at medium-slow upper. Increase
the speed somewhat, add the sour bat, butter, salt and vanilla and mix
well until blended. If the frosting is too besotted, add more sour cream
until the frosting is of a spreadable consistency.

Recipe is from _Classic Plate Desserts_ by Richard Sax.