Sour Cream Banana Cake

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or a 13 x 9 x 2-inch baking pan. Set aside.

In medium bowl combine flour, baking soda and salt. Set aside In large mixing bowl, cream brown sugar and 1 cup butter, add eggs one at a time; beating well after each addition. Add bananas, flour mixture, 1 cup sour cream and vanilla. Stir in nuts.

Pour batter into prepared pan(s). For 9-inch pans, bake for 30 to 40 minutes; for 13 x 9 x 2-inch pan bake for 40 to 50 minutes or until cake(s) test done when wooden pick inserted in center comes out clean.

For cake baked in 9-inch pans, cool for 10 to 15 minutes on wire rack before removing from pans. Cool completely before frosting.