I found the banana cake part of this recipe when going through some of my mom's old recipes; it was hand-written by my nana, but she said she'd never made it before. I decided to give it a try, pairing the cake with a coconut cream cheese frosting recipe I came up with, and it was a huge hit! Since I first made the recipe six years ago, it has become my signature cake, asked for throughout the year for all sorts of occasions. I definitely want to be known for this recipe! —PinkCupcake22
FOR THE CAKE:
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
In a small bowl, sift together flour, baking soda, and salt.
In a large bowl, cream butter with a mixer on high speed for about a minute. Gradually add brown and granulated sugars and mix until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Mix in the bananas.
Add flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Pour batter into prepared pans and smooth tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven; cool in the pans for 10 minutes before turning onto cake racks. Cool completely before frosting.
FOR THE FROSTING:
Beat together the cream cheese and butter in a large bowl with a mixer on high speed until well combined, about 1-2 minutes.
Gradually incorporate powdered sugar, then beat until fluffy, about 3-4 minutes.
Add milk and vanilla extract and mix well. Fold in coconut by hand. Fill and frost cake; garnish with toasted coconut, if desired.