1 cup mashed ripe bananas Ii got this from 2 large bananas)
2½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
For the Frosting:
12 oz cream cheese, softened
8 oz butter, softened
1 teaspoon vanilla bean paste or extract
4 cups powdered sugar
Instructions
Preheat over to 375F. Prepare your cake pans by greasing, dusting with flour and lining with a parchment round. Set aside. (I used 3- 6inch pans for this cake, thinner layer in an 8 or 9 inch pan would work too.)
In a large mixing bowl cream together the butter and sugar. Add the vanilla and then the eggs, one at a time, beating well after each addition. Mix in the buttermilk and bananas until well-combined.
In a smaller bowl, stir together the dry ingredients. Add them to the batter and beat on low, mixing until almost combined, finishing off mixing by hand, making sure to not over-mix the batter.
Divide batter evenly amongst the 3 pans, and bake for 20-25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow cakes to cool before removing from pans and frosting.
For the Frosting:
Cream together the cream cheese and butter until smooth. Add the vanilla and the powdered sugar, a little at a time until the frosting is smooth and creamy. Add more powdered sugar if you want a more stiff-textured frosting.