1 (8 ounce) container sour cream
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup packed light brown sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 eggs
1/2 cup milk
1 1/2 cups diced ripe banana
Preheat oven to 350 degrees F (175 degrees C). Cool slightly.
Place sour cream in a large bowl. Stir in butter. Mix lightly and blend with lemon juice and brown sugar. Stir in lemon zest and lemon juice. Pour mixture into a greased 9x13 inch baking dish. Pour mixing mixture over sour cream layer.
Dissolve lemon juice and brown sugar in 2 portions of the lemon juice mixture. Stir banana juice over mixture. Pour over sour cream layer.
Bake in preheated oven for 45 minutes. Turn onto a wire rack and cool completely.