1-Getting started: Getting started with this banana walnut cream cake is straightforward, and following these steps will help you achieve that ideal moist texture. Begin by preheating your oven to 350°F (175°C) and greasing your baking pan to avoid any sticking issues. This preparation time of about 30 minutes for mixing and 35 minutes for baking keeps things efficient for busy schedules.

2-Combine dry ingredients: In a medium bowl, combine the dry ingredients: 3 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/4 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon. Next, in a larger bowl, beat 10 tablespoons of unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until the mixture is light and fluffy. Add 1 teaspoon vanilla extract and the 3 large eggs one at a time, mixing well after each addition.

3-Mix wet and dry ingredients: Now, on low speed, alternately mix in the dry ingredients with the wet ones: 1 1/3 cups mashed bananas, 1 cup sour cream, and 1/2 cup whole milk. Gently fold in 3/4 cup chopped walnuts, being careful not to overmix for a tender result. Pour the batter into your prepared pan and bake for about 35 minutes, or until a tester inserted in the center comes out clean.

4-Finishing Touches: Once baked, let the cake cool completely on a wire rack before adding the frosting. For the frosting, beat 8 ounces cream cheese, 1 stick unsalted butter, and 2 teaspoons vanilla extract until smooth, then gradually add 2 cups sifted powdered sugar until fluffy. Spread it over the cooled cake, garnish with chopped walnuts, and chill for 30 minutes for clean slices. This cake stores well refrigerated for up to 3 days and tastes best at room temperature.