2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter, softened
1 c. sugar
3 eggs
1 c. mashed bananas
3/4 c. sour cream

FROSTING:

3 (1 oz.) squares unsweetened chocolate
2 tbsp. butter
3/4 c. sour cream
2 1/2 c. confectioners' sugar
1 tsp. vanilla

Preheat oven to 350 degrees. In a large bowl, sift together flour, baking soda, baking powder and salt. In large bowl, with electric mixer on medium, beat butter and sugar until light and fluffy. Add eggs, beating until well blended. Alternately beat in dry ingredients with bananas and sour cream.

Line 24 (2") muffin pan cups with paper liners. Fill cups 2/3 full with batter. Bake 25 to 30 minutes or until toothpick inserted in comes out clean. Remove to wire racks. Cool completely.