2/3 c. butter
1 2/3 c. sugar
3 eggs
1 1/4 c. mashed bananas
2 1/4 c. flour
2 c. Raisin Bran cereal
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
2/3 c. buttermilk

FROSTING:

1 (3 oz.) pkg. cream cheese, soft
1/3 c. butter, soft
2 1/2 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour 15x10 inch jelly roll pan.

Cream butter and sugar until light and fluffy. Blend in eggs and bananas. Combine dry ingredients; add alternately to creamed mixture with buttermilk, mixing well after each addition. Pour into prepared pan. Bake for 30 minutes or until top springs back when touched lightly. Cool completely.

For frosting, beat cream cheese and butter until smooth. Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cake. To store leftover cake, cover tightly and store in refrigerator. Yield: 16 servings.