Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans thoroughly with non-stick spray.

In one bowl, mix together 2 cups of all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt. Set aside.

In a separate large mixing bowl, cream together 1/2 cup of softened butter and 1 1/3 cups of sugar until light and fluffy.

Beat in 2 eggs, then add 1 cup of sour cream and 1 tsp vanilla extract. Mix until smooth.

Fold in 4 mashed bananas into the wet ingredients.

Gradually, add the dry mixture to the wet ingredients and combine until just mixed—don’t overmix!

Divide the batter into the prepared pans evenly and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in the pans for about 10 minutes before transferring them to a wire rack.

In another bowl, beat together 8 oz cream cheese and 1/2 cup butter until creamy.

Mix in 1 tsp vanilla extract and gradually add 3 cups of powdered sugar, blending until the frosting is fluffy and smooth.

Once the cakes have cooled completely, spread a generous layer of frosting between the layers and on top.