1 cup (2 sticks) unsalted butter
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 and 3/4 cups unbleached all-purpose flour
1/2 tsp salt
2/3 tsp baking soda
5 tbsp buttermilk
1 tsp vanilla extract
1 and 1/2 to 2 firm but ripe medium bananas, sliced
1 and 1/2 cups chopped shelled walnuts
Confectioners' sugar for dusting
Preheat the oven to 350 degrees. Grease and flour two 9 inch cake pans.
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, blending well after each addition. Add the mashed bananas, mixing thoroughly.
Sift the dry ingredients together and add to the butter and egg mixture. Stir until the flour has been incorporated completely. Add the buttermilk and vanilla. Mix for 1 minute.
Pour the batter into the prepared pans. Set on the middle rack of the oven and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes.
Let cool 10 minutes and then unmold and let cool on a wire rack for 2 hours.
Place 1 layer on serving plate and frost with frosting. Arrange the banana slices over frosting; cover with the second layer and frost the top and side of the cake.
Cover the side of the cake with the chopped nuts, holding the nuts in your palm and pressing them firmly to the cake. Dust the top with confectioners' sugar.
Cream-Cheese Frosting
8 ounces cream cheese, room temperature
6 tbsp (3/4 stick) unsalted butter, room temperature
3 cups confectioners' sugar
1 tsp vanilla extract
Juice from 1/2 lemon (optional)
Cream the cream cheese and butter in a mixing bowl.
Slowly sift in confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
Stir in the vanilla, and the lemon juice if you use it.