As the butter, cream cheese, and sugar are mixing, remove 2 tablespoons of the instant pudding mix and reserve it for the glaze. Combine the remaining instant pudding, flour, salt, baking powder, and baking soda in another bowl. Whisk to combine. Set aside.
In yet another bowl crack your eggs and add the banana extract and mashed bananas.
Alternately add the flour mixture (instant pudding, flour, baking soda, baking powder, & salt.) with the eggs mixture (egg, banana extract, & mashed bananas), beginning and ending with the flour mixture. (So you'll add 1/3 flour mixture, 1/2 eggs mixture, 1/3 flour mixture, 1/2 eggs, 1/3 flour mixture.)
Stop the mixer, scrape the sides, and mix again.
By hand with a large spatula, fold in the whipped cream. This makes a lot of batter. Take your time and carefully fold until the whipped cream is mixed well.
Spoon into your prepared pan and smooth the top.
Bake for 1 hour 30 to 45 minutes at 325°F. Don't open the door for the first hour that it cooks. Text with a wooden pick the cake is done with no crumbs or dry crumbs remain on the pick when inserted into the center of the cake. (As well, you can test with a thermometer, the internal temperature of the cake will be 200°F when fully cooked.)
Allow cake to cool on a wire rack for 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting or glazing.
FOR THE GLAZE
Mix the ½ cup heavy cream, ¾ cup powdered sugar, and 2 Tablespoons Amaretto. Whisk until the sugar is dissolved and the mixture is smooth. You can add more cream if needed.
Spoon over your cooled cake allow the glaze to drip down the sides.
For this cake, I recommend waiting until you're ready to serve before garnishing it. Garnish with crushed vanilla wafers, banana slices, and mint.
Store in an airtight cake taker either on the counter or in the refrigerator. It will stay fresh on the counter for 3 to 4 days and in the refrigerator for 5 to 7 days. See notes above for freezing.