Cake ingredients: – 2 cups granulated sugar – ½ cup butter, softened – 2 eggs – 3 small very ripe bananas – 1 cup buttermilk – 2 teaspoons baking soda – ½ teaspoon salt – 2 cups all-purpose flour – 1 teaspoon vanilla extract – ½ cup chopped walnuts

In a large bowl, beat the sugar and ½ cup butter on high until fluffy, about 2–3 minutes. In another bowl, whisk together the flour, baking soda, and salt, and set aside.

Add the eggs, vanilla, and bananas, and beat until blended.  Scrape down the sides of the bowl with a spatula, if needed.

Add half of the flour mixture and half of the buttermilk. Stir gently with a spatula until incorporated. Repeat with the remaining flour mixture and buttermilk. Stir in the walnuts.

Pour the batter into the greased 13×9 inch pan. Bake for 20 minutes, then put a piece of aluminum foil over the top to prevent the cake from browning too much. Bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.

Frosting: – 8 oz cream cheese, softened – ½ cup butter, softened – 1 teaspoon vanilla extract – 2½ cups powdered sugar Beat the cream cheese and butter together until creamy.

Add the vanilla and powdered sugar, one cup at a time, beating after each addition.

Spread the frosting on the cooled banana cake.  I like using an offset spatula for this.