Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, beat the softened butter and granulated sugar together until smooth and creamy.

Add eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pour the batter into the prepared pans, dividing it evenly.

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, beat the cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth.

Fold in one cup of whipped cream until well combined.

Once the cakes have cooled completely, place one layer on a serving platter.

Spread the cheesecake mixture evenly over the top, then gently place the second cake layer on top.

Pile on the remaining whipped cream, banana slices, drizzle with chocolate syrup, and sprinkle with chopped nuts and a cherry on top.