Preheat oven to 350°.

Grease and flour a 16 cup/10-inch non stick tube pan.

For Cinnamon Walnut Streusel:

Put walnuts in a plastic bag and crush with a mallet. In a bowl add flour, brown sugar and cinnamon and mix well. Add cold butter over top and using a pastry blender or your fingers incorporate the butter into the mixture. Add in the walnuts and stir well.

For the Cake:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl or stand mixer beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.

Gradually add flour mixture to banana/butter mixture in thirds, alternating with sour cream. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir walnuts into remaining batter until just until combined.

Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.

To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over the batter and gently smooth without touching the sides of the pan. Spread the reserved 1 cup of batter evenly over filling (it will be very thin).

Tap the pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.

Bake for 55-60 minutes at 350° or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on a wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.

When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake.