• Preheat oven to 350F. Grease and flour a 10 inch bundt pan or fluted tube pan.
• In a large bowl, cream the shortening and sugar until light and fluffy with a handheld mixer.
• Add the eggs, one at a time, beating well after each addition.
• Beat in vanilla. Add bananas and mix well.
• Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts.
• Pour into prepared pan.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Brown Butter Glaze

• In a medium bowl, add the powdered sugar.
• Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown. Remove from heat and pour butter into the bowl of powdered sugar.
• Add milk and vanilla, stir until smooth.
• Pour over the top of the cake and let it drip over the sides. Use a metal icing spatula to help smooth it out.