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1
Preheat oven to 350 degrees Fahrenheit.
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2
Grease and flour 13 x 9-inch baking pan; set aside.
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3
Beat cake mix, eggs, bananas, sour cream and oil in a large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl.
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4
Beat on medium speed for 2 minutes.
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5
Pour batter into prepared pan.
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6
Bake for 35 minutes or until wooden toothpick inserted in center comes out clean.
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7
Cool completely in pan on wire rack.
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8
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
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9
Gradually add powdered sugar, beating after each addition until well blended.
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10
Remove cake from pan, cut crosswise in half.
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11
Place one cake half, top-side down, on large serving plate.
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12
spread top with frosting.
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13
Top with remaining cake half, top-side up.
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14
Frost top and sides of cake with remaining frosting.
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15
Carefully press walnuts into frosting on side of cake.
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16
Store any leftovers in refrigerator.
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17
Tip: Neatly frost this cake by freezing cake layers about 20 minutes before frosting.
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18
This helps to set the crumbs on the cut edges of the cake layers so they don't pull up into the frosting.
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19
Don't worry if the frosting doesn't look perfect on the sides of the cake; the walnuts will cover any imperfections.
