3 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
10 tablespoons (1-1/4 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
3 large eggs
1-1/3 cups mashed bananas (about 4 medium bananas)
1 cup sour cream
1/2 cup whole milk
3/4 cup California walnuts, chopped
8 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter
2 teaspoons vanilla extract
2 cups powdered sugar, sifted
Chopped California walnuts, for garnish
Preheat the oven to 350° F. Generously grease a 9×13-inch baking pan.
In a medium bowl, combine the flour, baking soda, salt, cinnamon. Set aside.
Using an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes.
Add the vanilla extract and then the eggs, one at a time.
On low speed, beat in half the dry ingredients then the bananas, sour cream, and milk. Beat in the remaining dry ingredients. Gently stir in the walnuts.
Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Unfrosted cake can be well wrapped and frozen for up to 2 months. Thaw at room temperature before frosting.
In the bowl of an electric mixer, beat the cream cheese, butter, and vanilla extract on medium-high speed until very light, creamy, and smooth.
On low speed, gradually add in the sugar and beat until fluffy.
Spread the frosting over the cooled cake. Garnish with chopped walnuts. For cleaner cuts, refrigerate for 30 minutes before slicing and serving. The cake can be stored in the refrigerator for up to three days. Serve at room temperature.
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