1.Preheat oven to 180°C. Line 16 holes of two 12-hole (1/3-cup/80ml) muffin pans with paper cases.
2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.
3.Transfer mixture to large bowl; stir in sifted dry ingredients, banana, sour cream and milk, in two batches. Drop ¼ cups of mixture into paper cases.
4.Bake about 30 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
5.Make butter cream. Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches.
6.Spoon butter cream into large piping bag fitted with a large fluted tube. Pipe a swirl of butter cream on top of each cold cake.
7.Top cakes with Mallow Bakes and banana lollies. Drizzle chocolate over cake tops; sprinkle with chocolate sprinkles.
You need two large (460g) overripe bananas to get the required amount of mashed banana.Note