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Preheat oven to 350 degrees F. Prepare a large rimmed baking sheet (12 x 18 inches) with butter and flour.
In a medium sized bowl, combine flour, baking soda, baking powder and salt. Set aside.
Using a stand or hand-held mixer, beat butter and granulated sugar until light colored (about 3 minutes). Mixture will be grainy. Add eggs, sour cream, bananas and lemon juice until well-combined. Add dry ingredients and mix only until just combined. You do not want to overmix here. (This is where a stand mixer really comes in handy with the stir function.)
Add the cake batter to prepared baking sheet and smooth the top. Bake in the oven for 25-30 minutes (for sheet pan) or 30-35 minutes for 9 x 13 pan or until a toothpick inserted into the middle returns clean. (Remember, all ovens vary in temperature so cooking times will vary. Always check on your cake early.)
Remove from oven and let cool completely on a wire rack.
For the frosting, beat cream cheese, sour scream and confectioners' sugar until smooth and well blended. Spread the frosting over cooled cake and garnish with walnuts and mini chocolate chips.
Keep cake refrigerated since frosting is perishable. The cake tastes so good cold!