Preheat the oven to 325°F. Move the oven rack to the lower ⅓ of the oven.
Sift together the all purpose flour, pudding mix, salt, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer, cream together the butter, cream cheese, sugar and vanilla. Beat for 3 minutes or until light and creamy. Add the eggs one at a time beating well after each addition.
Add the sifted dry ingredients alternately with the mashed banana. Mix until fully combined, stopping to scrape the sides of the bowl periodically.
Spread into a greased and floured tube pan. Bounce the pan on the counter a few times to settle and release air bubbles.
Bake for 1 hour 30-45 minutes. Check the top for browning around 1 hour 20 minutes and lay a piece of foil on top, if needed..
Continue to bake until a cake tester inserted into the center comes back clean. Cool in the pan for 30 minutes, then remove the outer ring. Cool completely on a wire rack.
To make the glaze:
Mix together the ingredients until the sugar is completely dissolved and no lumps remain. Add additional cream as needed to thin. Drizzle over the cooled cake.
Sprinkle with crushed vanilla wafers.