1/2 c. butter
1 1/2 c. sugar
2 eggs
2 1/4 c. cake flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 c. mashed banana (about 3), use very ripe bananas
1/4 c. buttermilk

Cream butter until light and gradually beat in sugar. Beat until fluffy. Sift flour with baking powder, soda and salt three times. Mix vanilla and buttermilk with mashed bananas.

Add dry ingredients alternating with banana mixture to the butter and sugar mixture, beating the batter smooth after each addition. Bake in 2 greased and floured 9 inch round pans at 375 for 30 minutes. Remove from pans after 10 minutes. Cool and frost with Buttercream Frosting.

BUTTERCREAM FROSTING:

1 lb. box confectioners' sugar
1/2 c. soft butter
1/8 tsp. salt
1 tsp. vanilla
3-4 tbsp. milk

Cream 1/3 sugar with butter and salt in large bowl. Blend vanilla, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached. Yield: Enough for 2 (9 inch) round layers.