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Buttery pound cake meets banana nut bread in this mile high cake. It's the perfect use for ripe bananas. 2 cups (4 sticks) unsalted butter, room temperature 4 cups granulated sugar 1 tbsp vanilla extract 1 teaspoon salt 8 large eggs, room temperature 4 1/2 cups cake flour or White Lily All Purpose Flour plus 1/4 cup more for nuts 1 cup sour cream, room temperature 1 cup ripe banana, mashed 2 1/2 (8 oz) cups walnuts or pecans, chopped Preheat oven to 300°F. Prepare Old Country Kitchenware square

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