Beat butter at medium speed with an electric mixer until creamy. Add granulated sugar and brown sugar; beat until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in bananas at low speed. Increase speed to medium, and gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into 2 greased and floured 9-inch round cake pans.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Spread Coconut-Cream Cheese Frosting between layers and on top and sides of cake.
This cake was very good...moist and not heavy like some banana cakes. I went exactly by the recipe. I made the cream cheese frosting with "lite" cream cheese, and it was awful...will never make that mistake again. It was wet and runny (yuck!)
I made this cake for Thanksgiving it was a hit! This cake is so..moist. The frosting was heavenly. Not too sweet. Just right. Taste great with a cup of coffee. I will make this cake again for any occasion!
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