Preheat & Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter & Sugar:
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each.

Combine Banana & Vanilla:
Stir in the mashed bananas and vanilla extract into the creamed mixture.

Alternate Mixing:
Gradually fold in the dry ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix just until combined—do not overmix.

Add Walnuts:
Gently fold in the chopped walnuts.

Bake:
Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool:
Allow the cake to cool completely in the pan on a wire rack.

Prepare Cream Frosting:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble:
Once the cake is cool, either spread the whipped cream on top or slice the cake horizontally into two layers and spread the cream between them.

Garnish & Chill:
Sprinkle additional chopped walnuts over the top and, if desired, drizzle lightly with honey. Chill the cake for at least 1 hour before serving.