Sour Cream Banana Cake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans. (5 minutes)

Recipe View 5 mins In a large bowl, cream together the brown sugar and 1 cup softened butter until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the eggs one at a time, mixing well after each addition. (2 minutes)

Recipe View 3 mins Gradually beat in the mashed bananas and 1 cup sour cream until well combined. (3 minutes)

Recipe View 5 mins In a separate bowl, whisk together the sifted cake flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View 2 mins Stir in the chopped walnuts and 2 teaspoons vanilla extract until evenly distributed. (2 minutes)

Recipe View 2 mins Divide the batter evenly among the prepared cake pans. (2 minutes)

Recipe View 35 mins Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. (35 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View 5 mins While the cakes are cooling, prepare the frosting: In a large bowl, beat together the confectioners' sugar, remaining 0.5 cup softened butter, and remaining 0.25 cup sour cream until smooth and creamy. (5 minutes)

Recipe View 2 mins Add the remaining 1 teaspoon vanilla extract and beat until the frosting is light and fluffy. (2 minutes)

Recipe View 10 mins Once the cakes are completely cool, level the tops if desired. Place one cake layer on a serving plate and spread with frosting. Repeat with the remaining layers, finishing with a layer of frosting on top. (10 minutes)