Banana and Sour Cream Cake

This was REALLY raved over by the group(adults and kids) for which I made it. I have to say that I highly recommend the use of cream cheese frosting (1 1/2 blocks cream cheese, 10 tb. unsalted butter--both softened, and 24 oz. powdered sugar, splash of vanilla) AND plenty of chopped walnuts on the entire OUTSIDE of the 3-layer cake INSTEAD of in the batter! It looks and tastes amazing that way...judging by all the sneaky "nut snatchers" in the group =) I followed the recipe...except I used 1/2 white and 1/2 brown sugar for a lighter color and texture, and I doubled the salt. All my ingredients were at room temperature, and I creamed the sugars and butter until very light and fluffy (4-5 min?). The batter was light and the cake was not too heavy either. All said, we highly recommend this cake =)  -  03 Mar 2008  (Review from Allrecipes USA and Canada)

Very good! This is a big cake, I've made it 3 times and find it bakes very nicely in a 12 cup tube pan. I use 3 and a half cups of all-purpose flour in place of cake flour. It's even better if wrapped and refrigerated overnight before serving.  -  04 Apr 2004  (Review from Allrecipes USA and Canada)

I took this to our weekly Bible Study - Everyone said they wanted it for their birthday cake when the time came. This is my new favorite cake. It is delicious, moist and perfect. Thank you, Margaret. Addition -I have now made this cake about 15 times. Some may find batter thick and "heavy" because they are not sifting the cake flour enough. I sift three times. Also - last time I ran out of brown sugar so used 1 cup brown and 1 cup white. The result was a completely different flavor, also fabulous. A light airy delicious cake. The riper the bananas, the more banana flavor. Again, Margaret, Thank you, thank you  -  10 Apr 2005  (Review from Allrecipes USA and Canada)