Heat oven to 350 degrees and grease a 13x9 inch baking pan.
Sift together the flour, baking soda and salt; set aside.
Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes; add eggs, one at a time, mixing well after each addition.
Stop the mixer and add bananas, sour cream and vanilla; mix in on low speed.
Fold in the dry ingredients and nuts with a rubber spatula.
Transfer batter to prepared pan; bake until a toothpick inserted in the center comes out clean, about 35 minutes.
Cool completely on wire rack.
For caramel glaze, combine brown sugar and condensed milk in a small saucepan; cook over medium heat, stirring often, until mixture begins to bubble.
Reduce heat to low and add butter; cook and stir until melted.
Remove from the heat and stir in confectioners\' sugar and vanilla; spread over cooled cake.
For frosting, beat cream cheese and butter until smooth; stir in sour cream, maple and vanilla.
Add enough confectioners\' sugar to make a smooth, thick frosting; carefully spread over caramel glaze.
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