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Preheat the oven to 170°C and grease a 7-inch cake tin or loaf tin.
Sift together flour, baking powder, baking soda, and salt. Keep aside.
In a mixing bowl, beat softened butter and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and mashed bananas.
Add the dry ingredients alternately with milk and mix gently until combined.
Fold in chopped walnuts.
Transfer the batter to the prepared tin and sprinkle extra walnuts on top.
Bake for 35–40 minutes or until a skewer inserted in the center comes out clean.
Allow the cake to cool completely before slicing.