Banana Walnut Cream Cake: A Decadent Twist on a Classic Favorite

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large mixing bowl, beat the butter and honey until creamy. Add the eggs one at a time, then stir in the mashed bananas and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Fold in the chopped walnuts.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Filling:

In a chilled mixing bowl, whip the heavy cream, powdered sweetener, and vanilla extract until stiff peaks form. Keep the cream chilled until ready to assemble.
Assemble the Cake:

Place one cake layer on a serving plate and spread half of the whipped cream filling evenly on top.
Add the second cake layer and spread the remaining cream over the top.
Garnish with walnuts, banana slices, and a drizzle of honey or caramel sauce, if desired.
Serving and Storage Tips: