Preheat oven to 350. Spray 2 6-inch round cake pans.
To your blender, add bananas, applesauce, butter, egg and vanilla. Pulse until fairly smooth (a little chunkiness is okay).
Pour wet ingredients into a bowl. Sprinkle baking soda, baking powder, cinnamon and cloves over top of wet ingredients. Stir in flour with a wooden spoon until combined.
Divide batter between the 2 cake pans. Bake for 30 minutes at 350. Set aside to cool.
In a small bowl, stir pumpkin, pudding mix and milk together. Refrigerate until ready to use.
Pour cold heavy whipping cream into the bowl of a stand mixer. Use the wire whip attachment on medium. Let whip until it turns into whipped cream (10-15 minutes typically).
When cake is cool, use a cake leveler to level it (or just use a knife). Place one layer on a plate or cardboard piece. Spread a thick layer of pumpkin filling on top. Place 2nd cake on top of pumpkin layer. Use an offset knife or regular knife to spread whipped cream over cake. Decorate with berries. Refrigerate until ready to eat.
NOTE: The easiest way to spread the whipped cream to to pile a large amount in the middle of the top and spread outward and down the sides. This will help it look pretty and cover the whole cake.