THEE Banana Cake

I made this cake for the first time for my pastry final (see post below) and I absolutely loved it, on its own, without all the necessary frilly ingredients for the test. So yesterday with an urge to create something on my off day, I tackled the cake again. This time I used whole wheat flour (for it eases my mind when I go back for another piece). The cake is super moist and super simple to make. Perhaps you can adorn this cake with a dark chocolate icing, mimicking a chocolate covered banana eh?
THEE Banana Cake
via Bon Appetit
3 sticks of unsalted butter with a tad extra for buttering the pan
3 3/4 c. whole wheat flour
1 1/2 tsp. baking soda
1 1/4 tsp. kosher salt
2 1/4 c. sugar
6 eggs
6 large very ripe bananas
3/4 c. sour cream
Butter two cake rounds well. And preheat over to 325. Sift flour, salt, baking soda into a large bowl. Separately beat butter and sugar into an electric mixer, until light and fluffy. Add each egg in one at a time. Mixing on low speed, gradually add in flour mix.  Fold in the mashed ripe bananas and then the sour cream. Separate the batter between the two buttered cake rounds. Bake the cakes in the oven for a good 50-55 minutes.