Classic banana cake

I sniped this recipe directly from My Suzy Homemaker. I skipped the caramel topping with nuts- it's sweet enough (though adding nuts to the cake itself would have been a good idea, had I thought of it at the time). Super moist and yummy!

Classic Banana Cake
Adapted from a recipe by Ellen Einstein in "Baking From My Home to Yours"
INGREDIENTS
3 cups all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
2 stick (8 ounces) unsalted butter, at room temperature
2 cup sugar (I used half brown sugar)
2 teaspoon pure vanilla extract
2 large egg, at room temperature
4 very ripe bananas, mashed
1 cup sour cream or plain yogurt

DIRECTIONS
**Preheat oven to 350 degrees

**Whisk the flour, baking soda and salt together. Set aside.

**Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.

**Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then the egg, beating for about 1 minute. Reduce the mixer speed to low and mix in the bananas.

** Finally, mix in half the dry ingredients (don't be disturbed if the batter curdles), all the sour cream and then the rest of the flour mixture.

** Using a spatula scrap into a generously buttered 9- to 10-inch (12-cup) Bundt pan, and bake the cake for 65 to 75 minutes, checking it at the 30-minute mark and covering it loosely with a foil tent if it's browning too quickly. Let the cake cool on a rack for 10 minutes before unmolding.