This is a recipe that's a combination of many banana breads I've made over the years. It's simple, ever-so-moist, and loaded with fresh banana flavor. It took me a few tries to get it right, and I believe it's the sour cream that makes this cake so tender and delicious.
Pre heat oven to 375 degrees and spray an 8"x8" pan with cooking spray. Whisk together flour, baking powder and salt. Set aside.
In small bowl, mash bananas and combine with sour cream. Set aside.
Using an electric mixer, beat butter, oil and sugar until incorporated (2 or 3 minutes). Add eggs, egg white and vanilla. Add half the dry ingredients into the butter mixture and combine. Now add the banana/sour cream mixture into the batter and mix until incorporated. Add the rest of the dry ingredients and mix until smooth, but try not to over mix.
Pour batter into prepared pan and bake 40 to 45 minutes. Allow to cool on wire rack and prepare the frosting.
In separate bowl, with hand mixer on medium/low speed, combine neufchatel, butter and vanilla extract. Add confectioners' sugar and mix until frosting is smooth. When cake is cooled, frost that little darling and serve.