Prepare an 8-inch springform pan or cake pan with parchment paper in the bottom and grease the sides. Preheat oven to 350°F (176°C).

In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes.

Add sour cream and vanilla extract and mix until well combined.

Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed.

Combine dry ingredients in a separate bowl. Combine milk and water in a small measuring cup.

Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed.

Pour the batter evenly into the prepared pan and bake for about 29-31 minutes, or until a toothpick comes out with a few crumbs.

Remove the cake from the oven and allow to cool for about 3-5 minutes, then remove to a cooling rack to cool completely.

When the cake is cool, make the ice cream. Combine the milk and pudding mix and whisk until well combined and smooth.

In a large mixer bowl, combine the cream cheese and sugar and mix until smooth.

Stir in the pudding mixture until smooth. Set aside.

In another mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.

Gently fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream.

Gently fold in half of the chopped bananas and 1/3 of the crushed vanilla wafers until combined throughout.

Line the sides of an 8-inch springform pan with parchment paper, extending above the top edge of the pan. If not using a springform pan, line the bottom and sides with plastic wrap to lift the cake out later. Ensure the cake fits snugly in the pan.

Cut the dome off of the cake layer, then cut the cake into two layers. Place the first cake layer into the bottom of the pan.

Sprinkle half of the remaining chopped bananas and another 1/3 of the crushed vanilla wafers over the cake layer.

Spread the ice cream mixture evenly over the bananas and wafers.

Sprinkle the remaining chopped bananas and crushed vanilla wafers over the ice cream and pat them down into the ice cream so they are flush with the ice cream.

Top the ice cream with the other layer of cake.

Freeze cake until firm, 6-8 hours or overnight. Once frozen, remove from springform pan and remove parchment paper from sides.

To make the whipped cream frosting, whip the heavy whipping cream, powdered sugar, vanilla extract and yellow food coloring until stiff peaks form.

Frost the outside of the cake with the whipped cream, then pipe a border around the top edge.

To finish off the cake, press crushed vanilla wafer crumbs onto the sides of the cake and top it with banana chips, if desired.

Freeze the cake until ready to serve. Allow to thaw for 45 minutes to an hour before serving.