For My Best Banana Bundt Cake

• First, make the banana bundt cake. Position a rack in the center of the oven and preheat the oven to 350°F. Line a half sheet pan with parchment paper.
• Mix the dry ingredients, then the wet ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. In a liquid measuring cup, whisk together the sour cream and the vanilla.
• Cream the butter and sugar, then add the eggs. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
• Add the dry and wet ingredients, then the bananas. With the mixer still on low, add the the dry ingredients in three parts, alternating with the wet ingredients in two parts, beginning and ending with the dry ingredients. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds. Add the bananas a handful at a time and beat until broken into pieces and distributed evenly throughout the batter, about 1 minute. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
• Prep and fill the bundt pan. Generously spray a 10-cup capacity bundt pan with cooking spray. Immediately pour the batter into the prepared bundt pan. Set the filled bundt pan on the sheet pan.
• Bake the bundt cake. Bake for 65 to 75 minutes, or until a skewer inserted into the cake comes out with a few crumbs attached. Cool on a wire rack for 10 minutes.
• Cool the bundt cake. After 10 minutes, place a serving plate or second wire rack over the bundt cake and flip the cake to turn it out of its pan. Cool completely before glazing.
• Make the honey glaze. Once the cake is cool, make the honey glaze. In a medium bowl, whisk together the confectioners’ sugar, honey, milk, and salt for the glaze until smooth. Pour the glaze over the top of the cake and use an offset spatula to spread it into a thin layer on top of the cake. Let any excess glaze drip off and transfer to a wire rack to dry for 1 to 2 hours.
• Serve and store. Serve at room temperature. The assembled banana bundt cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 3 days. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out.