Chocolate banana cake

Dough:
Eggs - 3 PCs
1 Cup sugar
Flour - 200 g
Milk - 100 ml
Butter - 90 g
vanillin 1 pinch
Salt - 1 pinch
Instant coffee - 1 tsp
Cocoa powder - 1.5 to 2 tablespoons
Slaked soda - 3/4 tsp
Cream:
Sour cream - 500-600 g
Sugar - 3-5 tablespoons
Frosting:
Sour cream - 2 tablespoons full

Sugar - 3 tablespoons
Cocoa powder - 1 tsp
Bananas are not large layer 2 PCs for

1. Beat eggs with sugar, salt and vanilla 5 minutes.
In warm milk dissolve coffee.
Oil warm up slightly.
In the egg mixture add the butter, milk, baking soda and whisk.
Mix flour with cocoa, sift in the dough. Mix. Pour into mold of 20 cm (grease bottom).
Oven 30-50 minutes at 180* (I was baked 50 min, look at your oven, first 20 minutes the oven does not open, check the readiness for a dry match). Cool.
2. For the cream mix sour cream with sugar.
For the glaze all the ingredients mix and cook over low heat until smooth (not long).
3. The cooled sponge cake cut into 2-3 cake (I have 3 turned out, with the top removed "cap" and cut into cubes).
Bananas cut into thin slices.
The bottom and middle cake layer to grease with cream, sandwiched with bananas, fold each other. Upper Korzh grease, but bananas do not spread.
Cubes of sponge cake mix with cream, lay on top. Pour glaze arbitrarily.

Leave for impregnation for 2 hours or more.
Enjoy your tea!