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1
Preheat oven to 350 degrees.
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2
Lightly spray a 13 x 9 inch baking pan with vegetable cooking spray.
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3
In a blender or food processor, process bananas until almost smooth, about a minute.
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4
Add sour cream; blend until combined, About 15 seconds.
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5
In a small bowl, combine 1/2 cup sugar, walnuts and melted butter.
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6
In a medium bowl, combine flour, baking powder and baking soda.
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7
In a large bowl, using and electric mixer set on medium speed, beat 1/2 cup butter and remaining sugar until light and fluffy, about 2 minutes.
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8
Add eggs; beat 30 seconds.
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9
Add flour mixture, alternating with banana mixture; continue beating until mixture is smooth, about 1 minute longer.
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10
Gently fold sugar-walnut mixture into batter.
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11
Pour batter into prepared pan.
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12
Bake cake until golden brown and a toothpick inserted in center comes out clean, 40-45 minutes.
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13
Transfer the pan to a wire rack; cool slightly.
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14
Making the topping:
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15
In a medium saucepan, heat half and half and pudding mix over medium heat, whicking constantly, until mixture boils, 12-15 minutes.
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16
Remove from heat; cover with plastic wrap.
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17
Assembling the cake:
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18
Turn cake onto serving platter.
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19
Using a straw, poke holes into cake, about 1 inch apart and at least 1 inch deep.
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20
Pour half the warm pudding slowly over cake, allowing it to fill the holes.
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21
Smooth remaining pudding across top with a rubber spatula.
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22
Let cake stand until pudding is set, about 10 minutes.
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23
Arrange banana chips on top of the cake before serving.
