1cupchopped walnuts[optional] plus additional chopped walnuts for topping
Icing
½cupbuttersoftened, 8 Tbsp
8ozcream cheesesoftened, 1 package
⅓cuppacked brown sugar
1tspvanilla beancan be substituted with 1vanilla extract
3cupsconfectioners sugar
3Tbsp heavy cream
Instructions
Cake
Preheat oven to 350F.
Grease and flour two 9" round cake pans
Remove and discard banana peels and use potato masher to mash bananas well. Set aside.
Beat oil and sugar in KitchenAid on medium speed for about 1-2 minutes.
Add bananas and stir on medium-low speed until combined.
Add vanilla extract and then add eggs one at a time, beating batter well after each addition.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Gradually, with mixer on low-medium speed, alternatively add a portion of the dry ingredients and sour cream, pausing between each addition so that ingredients are thoroughly combined.
Stir in walnuts.
Evenly pour batter into prepared cake pans.
Bake on 350F for 25-30 minutes.
Allow cake to cool
completely
in pans before removing and frosting.
Icing
In KitchenAid mixer, cream together butter and cream cheese.
Split the vanilla bean and scrape out the paste inside and add to icing mixture (or add vanilla extract, if using instead).
Add brown sugar, stirring on medium speed until combined.
Gradually (about ½ cup at a time) add confectioners sugar, pausing frequently to scrape down the sides.
Add heavy cream and beat with mixer on medium-high (pausing at least once to scrape sides and bottom of bowl with spatula) until frosting reaches desired consistency (should be lighter and fluffier).