Ingredients

• 3 very ripe bananas, mashed
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup vegetable oil
• 2 extra large eggs, at room temperature ( I used 3 egg whites and 2 egg yolks from large eggs)
• 1/2 cup sour cream or Non Fat Greek Yogurt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, after sifting
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup coarsely chopped walnuts, optional
• Cream Cheese Frosting
• 6 ounces cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 2 1/2 cups sifted confectioners’ sugar
• Walnut halves or pieces, for decorating
• PREHEAT oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan, or line the pan with a piece of parchment or wax paper cut to fit inside the cake pan. Spray the liner and sides lightly with cooking spray.
• MIX bananas, granulated sugar and brown sugar in bowl with an electric mixer on low speed until combined. Add oil, eggs, sour cream and vanilla. Mix until smooth. Add flour, baking soda and salt. With mixer on low, mix just until combined. Stir in chopped walnuts if using. Pour batter into the prepared pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, turn out onto cooling rack.
• Serve warm, sprinkled with powdered sugar, or cool completely and top with Cream Cheese Frosting.
• MIX cream cheese, butter and vanilla in the bowl of an electric mixer fitted with paddle attachment on low speed until just combined. Don’t whip. Add sugar and mix until smooth.