Banana Cake

1. Preheat the oven to 350F/180C and heavily grease a bundt pan, the pan needs to be greased in all the nooks and crannies otherwise the cake will stick. I like to use Baker's Joy or Baking Spray.
2. In a bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugar for 2-3 minutes, so it's nice and fluffy. Add in the eggs one at a time and the vanilla extract. Add the ripened bananas and then mix for a minute or two until fully combined, the mixture may look curdled that is fine. 
3. In a medium bowl combine the flour, baking powder, and salt. Set aside.
4. To the butter mixture add 1/3 of the dry ingredients, mixing until just combined, then 1/2 of the sour cream, then repeat with the remaining ingredients ending with the dry ingredients.
5. Pour batter into the prepared pan and use a spatula to smooth the top into an even layer. Bake for 40-50 minutes or until a long thin knife inserted in the center of the cake comes out clean. Depending on the bundt cake pan you use the bake time will need to be adjusted, a wider bundt cake will cook quicker than a deeper bundt cake. Let the banana cake cool on a wire rack for 30 minutes then gently invert the cake out of the pan onto the rack to cool completely.

Cream Cheese Glaze

1. In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine cream cheese and butter for a minute or two until light and fluffy.
2. Add the powdered sugar, vanilla extract, and heavy cream. Mix until fully combined, you want it to be quite drizzly so it drapes down the cake. You may need to add a little more confectioner's sugar. Drizzle on top of the cooled cake. Let glaze set for a few minutes before serving. Store leftovers in an air-tight container in the fridge, but for best results let the cake sit at room temperature for 30 minutes before serving.