Cut bananas (ripe but somewhat firm) in half widthwise and then slice into long slices about 1/4" thick.
Arrange a single layer of vanilla wafers in a circle on a pretty platter. Top with slices of banana. Spread a layer of whipped cream over bananas. Repeat until you have 3 or 4 layers. On last layer of whipped cream, make sure sides of cake are covered, too. Cover loosely with tented foil so it doesn't touch whipped cream and refrigerate at least 4 hours (so the wafers can soften like cake). If you like, drizzle the top with caramel topping or sprinkle with brickle before serving.
Note: I don't add sugar when I whip the cream because the wafers and bananas provide enough sweet for me, but if you really, really, really, really have a sweet tooth, feel free.