1-First, preheat your oven to 350°F and grease a 12-cup bundt pan to avoid any sticking mishaps. In a bowl, mix the dry ingredients: 3 cups all-purpose flour, 2 teaspoons baking soda, and ½ teaspoon salt, then set it aside.

2-Next, beat 1 cup of softened unsalted butter until it’s creamy, and gradually add 1 ⅔ cups granulated sugar while continuing to mix.

3-Once that’s fluffy, stir in 2 teaspoons pure vanilla extract, followed by 2 large eggs one at a time. Don’t worry if the batter looks a bit curdled when you add 1 ¾ cups of mashed very ripe bananas that’s totally normal.

4-Then, alternate adding the dry ingredients with 1 cup sour cream: first half the dry mix, then the sour cream, and finally the rest of the dry ingredients.

5-Pour the batter into your prepared pan, tap it gently to release air bubbles, and smooth the top for even baking. Pop it in the oven for 55 to 65 minutes, covering with foil if it starts browning too fast. To check if it’s ready, insert a toothpick it should come out clean. Let it cool in the pan for a bit before turning it out to cool completely on a rack.

6-Making the Glaze: For the glaze, combine ¼ cup unsalted butter (cubed), ½ cup packed brown sugar, and 2 tablespoons milk in a saucepan. Simmer and whisk until the sugar dissolves, then cool for 5 minutes. Stir in ¼ teaspoon pure vanilla extract and gradually whisk in ¾ cup powdered sugar until it’s just right. Drizzle over your cooled cake and add ¼ cup chopped toasted walnuts or pecans if you like. It sets quickly, so enjoy it fresh!