Preheat the oven to 350°F. Grease and line an 8-inch round pan with butter or oil.

In a small skillet, melt 2 Tablespoons of butter and 2 Tablespoons of brown sugar. Add sliced bananas cut side down and cook for 2-3 minutes on each side until soft, glossy and caramelized. Set aside to cool down.

In a medium mixing bowl, mix together eggs, sugar, milk, oil and vanilla extract. Whisk until combined.

Add flour, baking powder and salt to the wet ingredients. Whisk to combine together. Then add the caramelized bananas and mix until evenly distributed.

Transfer the batter to the prepared cake pan. Bake for 33-35 minutes until the top is golden and a toothpick inserted comes out clean. Set aside to cool completely. This may take a few hours.

While the cake is baking, make the candied walnuts. See directions for how to make candied walnuts below.

Add softened cream cheese to mixing bowl. Use an electric mixer to beat for 1-2 minutes. If using cold cream cheese, beat for 2-3 minutes.

Then, gradually add half the heavy cream while mixing. Once fully combined, add the remainder of the heavy cream and powdered sugar. Do not overmix. Beat until fluffy and stiff peaks enough to hold its shape. Place in the fridge until ready to use.

While the cake is baking, make the candied walnuts. Have a piece of parchment paper ready to pour the hot walnuts to set on.

Put the sugar in a small saucepan. Carefully swirl and mix so the sugar caramelizes evenly.

Once the sugar is dissolved and is a deep amber color, keep the pot on the heat and add the walnuts. Stir with a spatula to coat well with the sugar.

Pour onto baking sheet and spread it out a little bit into 2-3 chunk pieces. Leave for at least one hour to set.

Once the cake is completely cooled, spread a thin layer of caramel on top of the cake evenly. Go past the edges to create a dip effect.

Transfer the frosting to a piping bag fitted with a large round tip or cut the end of the bag. Pipe a thick border of frosting round the outer edge of the cake. Then continue the pattern until the cake is covered. Gently smooth the center frosting, leaving the border in place.

Place the pieces of candied walnuts along the edges of the cake, about an inch away from the border. Sprinkle crushed pieces over the whole walnuts. Refrigerate for at least an hour. Bring to room temperature 20 minutes before serving for best results.