Instructions:
- Preheat oven: to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans.
- Make the batter:
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add sour cream, vanilla, and mashed bananas. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually fold into wet ingredients until just combined.
- Stir in pecans.
- Bake:
- Spread batter evenly into prepared pan(s).
- Bake for 40–45 minutes (for 9×13 pan) or 30–35 minutes (for round pans), until a toothpick inserted in the center comes out clean.
- Make the glaze:
- In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency by adding more milk if needed.
- Glaze and garnish:
- Once cake is slightly cooled, drizzle glaze over the top.
- Sprinkle with extra chopped pecans for crunch.
Would you like me to give you a Christmas twist for this cake (maybe with warm spices like cinnamon & nutmeg and candied pecans)? That could make it even more festive. 🎄