Preheat the oven to 350 degrees F and prepare a 9x13 baking dish by spraying it generously with non-stick spray.

In a stand mixer, cream together the softened butter and granulated sugar for about 3-4 minutes until light and fluffy.

Add in the eggs, sour cream, and vanilla extract, mixing just until combined.

Incorporate the mashed bananas and mix briefly until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mix into the banana mixture until no dry spots remain—avoid overmixing.

Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool completely on a wire rack.

While the cake is cooling, prepare the frosting by creaming the butter and cream cheese together for about 3-4 minutes until smooth.

Add the vanilla extract and powdered sugar, mixing on low speed until combined, scraping the sides and bottom of the bowl.

Add in the heavy whipping cream and mix on high speed for 3-4 minutes until fluffy.

Frost the cooled cake generously with the cream cheese frosting, smoothing it out on top. Sprinkle with crushed pecans if desired.