Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan, tapping out any excess flour.
• In a medium bowl, mash the ripe bananas until mostly smooth and set aside.
• In the bowl of a stand mixer or a large bowl with an electric mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
• Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
• Mix in the mashed bananas, sour cream, and vanilla until combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• With the mixer on low, add the dry ingredients to the wet ingredients in two additions, mixing just until incorporated. Do not overmix.
• Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any large air bubbles.
• Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. If the top browns too quickly, tent loosely with foil.
• Allow the cake to cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely before glazing.
• For the glaze, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until combined. Add milk 1 tablespoon at a time until you reach a pourable consistency.
• Once the cake is fully cooled, drizzle the cream cheese glaze over the top, letting it run down the sides. Slice and serve.