A moist and tender banana layer cake with a fluffy sour cream frosting.

Sour Cream Banana Cake

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 cups packed brown sugar

1 cup butter

4 large eggs

4 large or 5 small bananas, mashed

1 cup sour cream

2 teaspoons vanilla extract

1 cup chopped walnuts

1/2 cup butter

4 cups powdered sugar

1/4 cup sour cream

1 teaspoon vanilla extract

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or a 13 x 9 x 2-inch baking pan. Set aside.
2. In medium bowl combine flour, baking soda and salt. Set aside
3. In large mixing bowl, cream brown sugar and 1 cup butter, add eggs one at a time; beating well after each addition. Add bananas, flour mixture, 1 cup sour cream and vanilla. Stir in nuts.
4. Pour batter into prepared pan(s). For 9-inch pans, bake for 30 to 40 minutes; for 13 x 9 x 2-inch pan bake for 40 to 50 minutes or until cake(s) test done when wooden pick inserted in center comes out clean.
5. For cake baked in 9-inch pans, cool for 10 to 15 minutes on wire rack before removing from pans. Cool completely before frosting.

To Make Frosting: Mix 1/2 cup of butter , 4 cups powdered sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla extract and beat until fluffy and of spreading consistency.

Makes 12 servings.