Preheat your oven to 350°F (175°C) and grease your Bundt pan.

In a mixing bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking soda, and ½ teaspoon of salt until well combined.

In another bowl, cream together 1 cup of softened unsalted butter and 1 ⅔ cups of granulated sugar until fluffy and light in color.

Mix in 2 teaspoons of pure vanilla extract, 2 large eggs, 1 ¾ cups of mashed very ripe bananas, and 1 cup of sour cream to the butter-sugar mixture until creamy.

Gradually add the dry mixture to the wet mixture, folding together until just combined.

Pour the batter into your greased Bundt pan and bake for about 50-60 minutes.

In a saucepan, melt ¼ cup of unsalted butter. Stir in ½ cup of packed brown sugar, 2 tablespoons of milk, and ¼ teaspoon of pure vanilla extract until it reaches a gentle boil.

Remove from heat and whisk in ¾ cup of powdered sugar until smooth.

Pour the warm glaze over the cooled Bundt cake.

Sprinkle with ¼ cup of chopped toasted walnuts or pecans on top.