1 1/2 c. butter, softened
1 1/2 c. sugar
3 eggs
1 1/2 c. mashed ripe bananas
2 1/2 c. unsifted all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 c. buttermilk
Cream Cheese Frosting

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add mashed bananas; mix thoroughly. Sift together dry ingredients; add to butter and egg mixture, stirring until blended. Add buttermilk; mix one minute. Pour into 3 greased and floured 8x 1 1/2 inch round baking pans. Preheat gas oven to 350 degrees. Bake 25 to 30 minutes. Cool. Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1 pkg. (8 oz.) cream cheese, softened
6 tbsp. butter, softened
3 1/2 c. confectioners' sugar, sifted
2 c. pecans, chopped
2 med. bananas, firm but ripe (optional)

Cream together cream cheese and butter. Slowly add confectioners' sugar and continue beating until smooth. Place one cake layer on serving plate; frost. Arrange thin slices of bananas over frosting; repeat with second layer. Add third layer; frost top and sides. Cover sides of cake with chopped nuts. Garnish top of cake with banana slices dipped in lemon juice (optional).

Note: For best flavor, store cake overnight in refrigerator before serving.