Step 1

Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan or spray the pan with nonstick cooking spray with flour.

Step 2

Whisk together flour, salt, and baking soda in a medium bowl.

Step 3

Mash your bananas with a fork.

Step 4

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.

Step 5

Mix in the sour cream and the flour mixture. Beat the mixture until it just comes together.

Step 6

Pour batter into prepared pan. Bake for about 50-60 minutes or until a toothpick comes out clean.

Step 7

Once done, cool cake in pan for 20 minutes, then turn out onto serving platter. Cool compltely before frosting.

Step 8

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.

Step 9

Store cake loosely covered in the refrigerator. It tastes best at room temperature. Will keep for up to 3 days.