adapted from Olives+Thyme

Cake

• 3 cups (360 g) all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons (10 ml) vanilla extract
• 1 3/4 cups mashed bananas – about 4 medium-large bananas
• 1 cup (240 g) sour cream, room temperature
• 1 cup walnuts, chopped

Cream Cheese Glaze

• 4 oz. (113 g) cream cheese, room temperature
• 1 cup (120 g) powdered sugar
• 1 teaspoon vanilla extract
• 2 – 3 tablespoons (30 – 45 ml) milk or heavy cream, room temperature
• 1/2 cup chopped toasted walnuts

Preheat the oven to 350° F (180° C). Grease a 12 cup capacity bundt pan. Whisk the all purpose flour, baking soda and salt until well combined. In another bowl mash the bananas until smooth with just a few lumps.

In the bowl of a stand mixer fitted with paddle attachment cream the butter, sugar and light brown sugar together on medium speed for about 2 – 3 minutes or until light and fluffy. With the mixer on low, mix in the vanilla extract, mashed bananas, and eggs one at a time, waiting until the each one is mixed in before adding the next. Scrape the sides and bottom of the bowl. Mix the dry ingredients into the wet alternating with the sour cream in three additions.

Pour the banana cake batter into the prepared pan. Bake the cake for 50 – 60 minutes or until a toothpick inserted into the center of the cake comes out clean and the edges of the cake pull slightly away from the edges of the pan. The center of the cake should bounce back quickly when lightly pressed. Cool the cake in the pan for 10 minutes, then invert the cake onto a cooling rack or serving plate to cool to room temperature.

While the cake cools, make the cream cheese glaze. Cream the cream cheese on medium speed until smooth and creamy. Mix in the vanilla extract, milk, and powdered sugar and salt until smooth and well combined. Top the cooled  cake with the creamy cheese glaze and chopped walnuts if you like. Place the cake in the fridge to set for about 30 – 45 minutes. Wrap and store leftovers in the ‘fridge.