Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and set aside.
In a large bowl, mash the ripe bananas until smooth and slightly chunky. This will give the cake its base flavor and moist texture.
In a separate bowl, whisk together the sifted flour, baking soda, salt, and sugar to combine evenly.
Add the melted butter, eggs, and vanilla extract to the mashed bananas, then whisk until the mixture is smooth and well combined.
Gradually fold the dry ingredients into the banana mixture, mixing gently just until no streaks remain. Carefully fold in half of the chopped walnuts for added texture.
Divide the batter evenly between prepared cake pans, smoothing the tops with a spatula. Sprinkle the remaining chopped walnuts over the batter for a crunchy topping.
Bake in the preheated oven for about 30-35 minutes, or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a cooling rack and cool completely before frosting.
Once cooled, whip the heavy cream with powdered sugar until soft peaks form, creating a fluffy frosting.
Spread a generous layer of whipped cream on the bottom cake, then place the second cake on top. Continue frosting the top and sides with the remaining whipped cream.
Decorate the top with toasted walnuts or additional banana slices if desired. Slice and serve to enjoy the moist, nutty layers with creamy topping.
