Begin your delicious journey by gathering all the ingredients for the Heavenly Banana Walnut Cream Cake. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray.

In a bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.

In a large mixing bowl, use a hand mixer to beat ½ cup of unsalted butter with 1 cup of granulated sugar until the mixture is light and fluffy.

Add 2 room temperature eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Fold in 1 cup of mashed ripe bananas.

Gradually add the dry ingredient mixture to the wet banana mixture, mixing until just combined. Fold in 1 cup of chopped walnuts.

Divide the batter evenly between the prepared cake pans and bake for about 30 minutes, or until a toothpick comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to wire racks.

In a mixing bowl, whip 1 cup of heavy cream with 2 cups of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form. Frost the top of one cake layer, place the second on top, and finish frosting the top and sides.