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

In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and sugar for 3-4 minutes until light and fluffy. Add the eggs, sour cream, and vanilla and mix until just combined.

Add the mashed bananas and mix until just combined. Scrape the sides and bottom of the bowl.

Add in the flour, baking soda, and salt and mix until there are no dry spots remaining. Be careful not to over mix

Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool completely on a wire rack.

While the cake is cooling, prepare the frosting by adding the butter and cream cheese into the bowl of a stand mixer equipped with a paddle attachment. Cream for 3-4 minutes until smooth.

Add the vanilla extract and powdered sugar and mix on low until combined and smooth. Scrape the sides and bottom of the bowl.

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

Sprinkles with crushed pecans if desired and serve.

Store in an airtight container at room temperature for up to two days.