Once you’ve made this incredible cake

you’ll never use a box mix again.

• 1 cup room temperature sweet butter.
• Whip medium speed, 5 minutes, scraping 2 times.

• Add 1 & 1/2 cup sugar.
• 1/2 cup firm packed light brown sugar.
• Whip on high speed scrapping often.
• 5 minutes

• Add 3 large eggs one at a time.
• 1 & 1/2 tsp. vanilla extract.
• 1 cup sour cream

• Sift together 3 cups AP flour.
• 2 tsp. baking soda
• 2 tsp. fine sea salt

Add on low speed, mixing 1/3 in at a time to just blended.

• Fold in 2 cups mashed over ripe bananas &
• 1 cup chopped walnuts.
• Butter 2, 8 inch cake pans.
• Cut parchment paper in a circle & line bottom.

• Bake at 350° on middle shelf.
• 35-50 minutes, until cake does not jiggle,
• in center when moved, or a butter knife comes
• out of center mostly dry.
• Over baking makes a dry cake.

• Baked 45 minutes 325° in convection oven.
• Rest in pans on racks for 10 minutes.

• Place rack on top of cake flip over, remove
• parchment paper.
• When cool frost as desired, or cover & store for
• next day.

https://pamstacticalkitchen.com/2016/06/28/new-wave-frosting/