Sour Cream Banana Cake

This sour cream banana cake recipe came from Denmark with my great-grandmother and great-grandfather when they came over to the United States.

Ingredients

2 cups packed brown sugar

1 1/2 cups butter, softened and divided

4 large eggs

4 bananas, mashed

1 1/4 cups sour cream, divided

4 cups sifted cake flour

1 teaspoon baking soda

⅛ teaspoon salt

1 cup chopped walnuts

3 teaspoons vanilla extract, divided

4 cups confectioners' sugar

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease three (9-inch) round cake pans.

Beat together brown sugar and 1 cup butter in a large bowl until creamy and smooth. Add eggs one at a time, mixing well after each addition. Beat in mashed bananas and 1 cup sour cream. Stir in flour, baking soda, and salt until well combined. Mix in nuts and 2 teaspoons vanilla until incorporated.

Bake in the preheated oven until a toothpick inserted into the centers of cakes comes out clean, 30 to 40 minutes. Allow cakes layers to cool completely on wired racks.

Meanwhile, beat confectioners' sugar, remaining 1/2 cup butter, and remaining 1/4 cup sour cream in a large bowl until well combined. Add remaining 1 teaspoon vanilla and beat until frosting is fluffy.

Layer cooled cake layers with frosting.

Tips:

You can bake this cake in a greased 9x13-inch dish if desired. Bake in the preheated 350 degrees F (175 degrees C) oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.