Ingredients
- 1 1/2 cups sugar
- 1 cup mashed ripe bananas
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 16 ounces cream cheese, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- Fresh banana slices (optional)
Directions
- Preheat oven to 350°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides; dust pans with flour. Combine 1 1/2 cups sugar, mashed bananas, oil, eggs, buttermilk and vanilla in large bowl. Using electric mixer, beat until mixture is well blended. Sift flour, baking soda and salt into banana mixture; beat until well blended. Divide batter equally between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes to loosen; turn cakes out onto racks and cool completely.
- Beat cream cheese and butter in large bowl until smooth. Add powdered sugar and blend well.
- Place 1 cake layer on platter. Spread 2/3 cups frosting over. Top with second cake layer. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and refrigerate.) Garnish top of cake with banana slices, if desired, and serve.
