Sour Cream Banana Cake

1/3 cup butter softened
1 1/4 cups sugar
2 extra large eggs
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup chopped walnuts

Heat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.

In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, until well blended. Stir in vanilla extract and bananas.

In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in nuts. Pour into prepared pan.

Bake for 50 minutes or tests done with a wooden pick. Cool, then dust with confectioners' sugar or drizzle with Cream Cheese Drizzle.

Cream Cheese Drizzle:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

In a mixing bowl beat together the cream cheese, butter and vanilla until light and fluffy.

Gradually add the confectioners' sugar, beating until smooth.