For the Cake:

1/2 cup (1 stick) butter, softened

1½ cups granulated sugar

2 large eggs

1 cup full-fat sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed bananas (about 3 bananas)

For the Frosting:

1/2 cup (1 stick) butter, softened

8 oz cream cheese, softened

3–4 cups powdered sugar (adjust to taste)

1 teaspoon vanilla extract

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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla and sour cream; mix well.
Whisk together flour, baking soda, and salt in a separate bowl.
Gradually add dry ingredients to wet, mixing just until combined.
Fold in mashed bananas gently.
Pour batter into prepared pan, spreading evenly.
Bake 45-55 minutes until a toothpick inserted comes out clean. Cool completely.
For frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
Spread frosting evenly over cooled cake.

Add chopped walnuts or pecans for crunch.

Mix in chocolate chips for sweetness.

Substitute Greek yogurt for sour cream for tang.

Top with toasted coconut flakes for texture.

Swap vanilla for cinnamon or nutmeg for warm spice.