1-Preheat the oven and prepare the pan: Start by preheating your oven to 350°F (175°C) and greasing a 12-cup bundt pan to avoid any sticking drama. In a large bowl, mix the flour, baking soda, and salt together; it’s that simple base that makes the cake rise just right.

2-Mix the wet ingredients: Next, in another bowl, beat the softened butter until it’s smooth, then add the sugar and keep beating for about a minute until it’s light and fluffy. Add the vanilla extract and eggs one at a time, mixing well after each to blend everything perfectly. Stir in the mashed bananas aim for about 1 3/4 cups from 4 very ripe ones for the best flavor.

3-Combine wet and dry ingredients: Now, add half of the dry ingredients to this wet mixture, followed by the sour cream, and then the rest of the dry ingredients. Pour the batter into your prepared pan, tap it gently to release air bubbles, and smooth the top. Bake for 55 to 65 minutes, or until a toothpick comes out clean if it browns too fast, just cover it with foil halfway through. Let it cool in the pan before turning it out onto a wire rack.

4-Prepare the icing: For the icing, simmer the butter, brown sugar, and milk in a saucepan until the sugar dissolves, then cool for 5 minutes. Whisk in the vanilla and powdered sugar until smooth, drizzle over the cooled cake, and sprinkle with toasted nuts. This step-by-step makes it foolproof, even if you’re new to baking!