Banana Layer Cake With Cream Cheese Frosting

Directions

1. Preheat oven to 350 degrees. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour.
2. Combine cake flour, baking soda, baking pwdr and 1/2 tsp. salt in medium bowl. Mix mashed bananas, buttermilk and 1 tsp. vanilla in another medium bowl.
3. Using electric mixer, beat 1/2 c. butter and sugar in large bowl till blended. Add in Large eggs 1 at a time, beating to blend after each addition. Add in dry ingredients alternately with banana mix in 3 additions, beginning and ending with dry ingredients and beating just till blended after each addition. Divide batter equally among prepared pans.
4. Bake cakes till tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 min. Cold cakes in pans on racks 10 min. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cold completely.
5. Beat cream cheese and remaining 1 c. butter in large bowl till light and fluffy. Beat in remaining 1 Tbsp. vanilla and healthy pinch of salt. Gradually beat in powdered sugar. Cover and chill frosting till hard sufficient to spread, about 15 min.
6. Place 1 cake layer on platter. Spread 1/2 c. frosting over top. Place half of sliced bananas proportionately over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 c. frosting over top. Place cake layer, frosting-side down, atop bananas. Spread 1/2 c. frosting over top. Place remaining half of sliced bananas proportionately over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 c. frosting over top. Place cake layer, frosting-side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)
7. This recipe yields 8 to 10 servings.