Preheat oven to 350 F. Grease and flour a 10-inch bundt pan. Set aside.
In a large bowl, whisk together flour, baking powder, salt, sugar, and pudding mix. Set aside.
Mix eggs, egg yolk, butter, sour cream, milk, bananas, and vanilla extract in a large bowl until combined.
Mix dry ingredients into wet ingredients until well combined.
Pour batter into prepared pan and give it a few shakes to level it out and remove any trapped air bubbles.
Bake on the middle rack for 55-60 minutes or until a toothpick inserted into the cake comes out clean or with a few moist crumbs clinging to it. (Careful not to under-bake, or the cake will be gummy instead of fluffy)
Place the pan on a cooling rack until it is cool enough to touch, and then remove the cake from the pan and allow the cake to cool completely on the cooling rack.
To make the frosting, cream together cream cheese and butter.
Mix in powdered sugar.
Add the milk, a teaspoon at a time until your desired frosting texture is reached *see note
Mix in vanilla extract.
Frost cooled cake with frosting and allow the excess frosting to drip off. Sprinkle the top with chopped nuts, if desired.
Place cake on a cake stand and place in the fridge to let frosting firm up a little before cutting.
Slice & serve ( cold or room temperature.)
Video
Notes
BANANAS: *Want a moister, denser cake? Add 1 cup of mashed bananas. Want a fluffier cake? Add 1/2 cup bananas. If possible, use just ripened bananas that dos do not have any brown. This will give the cake color a more yellow color.FROSTING: This frosting recipe can create a light and fluffy, spreadable frosting or a pourable glaze depending on how much milk you use. I like to aim somewhere in the middle and I usually use about 4 teaspoons. (If frosting seems to runny, place it in the fridge to firm up a little)