Prepare cake mix with eggs and water, bake in 2 greased and floured 9x11/2 inch layer cake pans, cool, and remove from pans, following label directions.
Split each layer.
Blend frosting mix and cream in a medium size bowl; beat until fluffy-thick.
Peel bananas and slice thin; brush with lemon juice so slices stay bright.
Place one cake layer on a large serving plate; spread with about 1/4 of the frosting mixture; top with 1/4 of the banana slices.
Repeat stacking with remaining layers, frosting mixture and banana slices, arranging banana slices in a pretty pattern on top.
Chill torte about an hour before serving.
Cut in wedges with a sharp knife.