Banana-Sour Cream Cake

BANANA-SOUR CREAM CAKE

1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup sour cream
1/4 cup oil
1 pkg. (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped walnuts

Heat oven to 350 degrees. Beat first five ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minutes. Pour into greased and floured 13x9 inch pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Beat cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition. Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated. Makes 16 servings.