Preheat the oven to 325 °F. Mash the bananas on a shallow plate with the fork. You can also mash it in a bowl using a pastry blender or potato masher.
In a medium-sized bowl, whisk or mix the first 4 wet ingredients until the sugar is almost dissolved. Add the rest of the wet ingredients. Mix until well blended.
Sift all the dry ingredients into the wet ingredient mixture in the bowl. Mix just until incorporated (Do not overmix), then add the mashed banana. Mix just until combined.
Generously grease the bundt pan with cooking oil spray or brush it with cooking oil.
Tap to release some air bubbles. Slide in the center-middle rack of the preheated oven at 325°F. Bake for 45 to 50 minutes.
Test the cake with a toothpick or bamboo skewer, when inserted in the cake and comes out clean it's done and remove it from the oven.
Let it cool in the bundt pan on a cooling rack for 10 minutes. After 10 minutes, remove from the pan and transfer on a cooling rack inverted to cool completely. Then transfer on a cake server.
Meanwhile, make the cream cheese frosting. Cream the softened butter and softened cream cheese by hand using a whisk or electric mixer. Gradually, add the icing or powdered sugar. Beat and mix until smooth.
Pour the cream cheese frosting over the banana bundt cake that has been cooled. Then topped with chopped banana chips or chopped walnuts.