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Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray. Set aside.
In a large mixing bowl, whisk to combine the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, combine the sugar, butter, brown sugar and shortening. Beat on high speed until pale and fluffy.
Add in the eggs and mix for 30 seconds. Add sour cream, mashed banana and vanilla and mix until combined. Add the flour mixture to the wet ingredients and mix until just incorporated. Remove the bowl from the mixer, add the chopped nuts and fold in using a rubber spatula.
Transfer the batter into the prepared baking dish and place into the preheated oven on the middle rack. Bake for 30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove from the oven and place on a wire cooling rack to cool completely.
Make the frosting. In the bowl of a stand mixer, fitted with a paddle attachment, combine the powdered sugar, cream cheese, butter, vanilla and salt. Beat on a medium-high speed until smooth. If needed add in milk to thin the frosting to desired texture.
Once the cake has completely cooled, add the frosting on top and evenly spread using an icing spatula. Top with chopped pecans and banana slices, as desired.