Preheat oven to 350 and spray all inside surfaces of a 10 inch nonstick tube pan with nonstick cooking spray with flour or grease and flour the inside of pan. Set aside.
Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar, and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. You may also combined in a bowl and cut butter by hand. Set aside in the refrigerator.
Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Using a stand or hand 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 combined.
Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 c batter and set aside for cream cheese filling. Stir chocolate chips and walnuts in remaining batter until just 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 c reserved batter, cream cheese, 1 tsp vanilla, and 1/4 c sugar. Beat on medium high speed until smooth and creamy, about 1 minute.
Spoon cream cheese filling over batter and gently smooth, but do not touch the sides of the pan.
Spread reserved 1 cup batter evenly over filling (it will be very thin).
Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with cinnamon walnut streusel.
Bake for 55 to 60 minutes at 350 or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack 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. Store in the refrigerator for up to 7 days.