For the Cake: Position rack in center of oven. Preheat oven to 350°/180°C. Generously coat a 10 to 12-cup (2.4 L to 2.8 L) Bundt cake pan with nonstick spray.

Whisk together the flour, baking powder, soda, and salt to aerate and combine; set aside.

Beat the butter with flat paddle in stand mixer until smooth and creamy. Add the sugar and brown sugar gradually and continue to beat on medium-high speed until lightened. Beat in vanilla then add eggs, one at a time, beating well after each addition. Scrape down the bowl once or twice.

Add the flour mixture alternately with the sour cream in about 3 batches, pulsing the machine on and off and beating gently, stopping when there are still a few streaks of flour remaining. Remove bowl from stand mixer, add bananas and nuts and and fold in well but do not over mix. Batter will be thick

Spread evenly in prepared pan, smoothing top with small offset spatula. Bake for about 50 to 60 minutes or until a toothpick or bamboo skewer shows a few crumbs clinging. Cool pan on rack for about 20 minutes or until pan is just warm to the touch. Unmold cake onto rack and cool completely.

For the Glaze: Melt the butter in a small saucepan over medium heat, then whisk in brown sugar, cream and salt. Bring to a vigorous simmer and cook for 1 minute. Whisk in ¾ cup (68 g) of the confectioners’ sugar. You want to glaze to be thick but pourable. Whisk in more confectioners’ sugar only if necessary. Use immediately. Pour over the top of the Banana Nut Bundt Cake and allow it to drip down the sides. It will firm up quickly. Cake is ready to serve, or store at room temperature well wrapped in plastic wrap or under a cake dome for up to 4 days.