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

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the mashed bananas and blend until well combined. Then whisk in the eggs, buttermilk, and vanilla until smooth.

In a separate bowl, mix together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined.

Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the cakes are cooling, whip together the softened cream cheese and sugar until smooth, then stir in the whipped topping and vanilla.

Once the cakes are completely cool, place one layer on a serving plate and spread half of the cheesecake mixture over it.

Add the second layer of cake and top with the remaining cheesecake mixture.

Top your masterpiece with whipped cream, banana slices, and cherries. Drizzle with chocolate syrup and sprinkle with nuts if desired.

For the best texture and flavor, let your cake chill in the refrigerator for at least an hour before serving.