Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Mash 4 ripe bananas until smooth and measure out 1¾ cups.

In a stand mixer, combine ½ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of light brown sugar and beat on medium speed for 2-3 minutes until light and fluffy.

Add 2 room temperature eggs one at a time, followed by 1 teaspoon of pure vanilla extract and the mashed bananas. Mix well.

Gradually add the dry flour mixture to the banana mixture, alternating with ½ cup of sour cream, mixing on low until just combined.

Pour the batter into the prepared bundt pan and smooth the top, then bake for 50-60 minutes until a toothpick comes out clean.

Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.

For the cream cheese glaze, mix together 8 ounces of cream cheese, 1 cup of powdered sugar, ½ teaspoon of vanilla extract, and 2-4 tablespoons of milk until smooth.

Once cooled, drizzle the glaze over the cake and top with chopped walnuts or pecans if desired.