Step 1

Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure your cake doesn’t stick.

Step 2

In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.

Step 3

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This process usually takes about 3-4 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. This helps incorporate more air into the batter, making the cake light and fluffy.

Step 5

Stir in the vanilla extract and mashed bananas until well combined. The bananas should be ripe to add the perfect amount of sweetness and moisture.

Step 6

Gradually add the dry ingredients to the banana mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can cause the cake to be dense.

Step 7

Gently fold in the chopped walnuts, being careful not to overmix the batter.

Step 8

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 10

While the cakes are cooling, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, until well combined. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.

Step 11

Once the cakes are completely cool, spread a layer of cream cheese frosting between each cake layer. Frost the top and sides of the cake. Garnish with sliced bananas and extra walnuts for an elegant touch.