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1
Preheat oven to 350 and spray all inside surfaces of a 10 inch nonstick tube pan with nonstick cooking spray with flour or grease and flour the inside of pan. Set aside.
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2
Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar, and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. You may also combined in a bowl and cut butter by hand. Set aside in the refrigerator.
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3
Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
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4
Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just combined.
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5
Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 c batter and set aside for cream cheese filling. Stir chocolate chips and walnuts in remaining batter until just combined.
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6
Measure out 1 cup batter to top cream cheese layer and spoon the rest of the batter into the prepared pan.
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7
To your now empty mixing bowl, add 1/4 c reserved batter, cream cheese, 1 tsp vanilla, and 1/4 c sugar. Beat on medium high speed until smooth and creamy, about 1 minute.
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8
Spoon cream cheese filling over batter and gently smooth, but do not touch the sides of the pan.
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9
Spread reserved 1 cup batter evenly over filling (it will be very thin).
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10
Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with cinnamon walnut streusel.
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11
Bake for 55 to 60 minutes at 350 or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
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12
When ready to serve, whisk vanilla glaze ingredients together in a medium bowl and drizzle over cake. Store in the refrigerator for up to 7 days.
