Ingredients

The following ingredients have 16 Servings
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 3 cups all-purpose flour ((measured correctly))
  • 1 cup unsalted butter (softened)
  • 4 overripe bananas
  • 1/4 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 tablespoons unsalted butter (softened)
  • 3 ounces cream cheese (softened)
  • 1 cup powdered sugar
  • 1 teaspoons vanilla extract
  • Pinch salt
  • Pecans or walnuts, chopped, for serving ((optional))

Instruction

  • Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan or spray the pan with nonstick cooking spray with flour.
  • Whisk together flour, salt, and baking soda in a medium bowl.
  • Mash your bananas with a fork.
  • With an electric mixer, cream butter and both sugars until light and fluffy. Stir in mashed bananas and vanilla. Add eggs, one at a time, beating well after each addition.
  • Mix in the sour cream and the flour mixture. Beat the mixture until it just comes together.
  • Pour batter into prepared pan. Bake for about 50-60 minutes or until a toothpick comes out clean.
  • Once done, cool cake in pan for 20 minutes, then turn out onto serving platter. Cool compltely before frosting.
  • Make the frosting: Mix butter and cream cheese. Mix in powdered sugar, salt and vanilla. Spread over cake. Optional: top with chopped pecans or walnuts.
  • Store cake loosely covered in the refrigerator. It tastes best at room temperature. Will keep for up to 3 days.