Preheat your oven to 350°F (175°C). Prepare a 9×13 baking dish by greasing it with cooking spray. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, sour cream, and vanilla extract to the butter-sugar mixture. Blend until well combined and creamy.
Gradually add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix on low speed just until combined. Fold in the mashed bananas until evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs or clean.
Remove the cake from the oven and let it cool completely in the baking dish before frosting.
To make the cream cheese frosting, in a medium mixing bowl, beat together the softened butter and cream cheese until smooth and well combined.
Add the vanilla extract, powdered sugar, and heavy whipping cream to the butter-cream cheese mixture. Beat until the frosting is smooth and creamy.
Frost the cooled cake with the cream cheese frosting, spreading it evenly over the top.
Optionally, garnish each piece of cake with slices of banana and chopped walnuts before serving.
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ONotes:
For the best taste, use full-fat sour cream in the cake and real, full-fat cream cheese for the frosting.
This cake can be made ahead of time and tastes even better the next day!
Serve the cake cold or at room temperature according to your preference.
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