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Preheat oven to 350 F degrees. Grease and flour two 9 inch spring
form pans OR three 9 inch round cake pans. The spring form pans
are deep enough to hold the batter split in two, but if you don't
own them, just make it into three cakes, we don't want oven
overflow!
Mash bananas and place them in a small bowl; set aside.
In a medium bowl, mix flour, baking powder, baking soda and salt;
set aside.
In a large bowl beat melted butter and sugar until light and fluffy.
Beat in eggs, one at a time, then stir in vanilla.
Beat in the flour mixture alternately with the sour cream.
Fold in bananas.
Pour batter into prepared pan and bake in preheated oven for one
hour or until a cake tester inserted in center comes out clean.
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Remove cakes from oven and place directly into the freezer for 60
minutes.
While the cakes chill, you can make your frosting!
For the frosting-
Cream the butter and peanut butter until smooth. Add honey and
sea salt. Add 3 tablespoons of half and half. Add sugar one cup at a
time and beat on low speed until combined, adding more half and
half as needed. Once all the sugar has been added beat on high
speed until frosting is smooth.
Spread on cooled cake.
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