Maxine'S Banana Stack Cake

• 2 1/2 cups cake flour
• 1 2/3 cups sugar
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2/3 cup canola oil
• 2/3 cup buttermilk
• 1 1/4 cups bananas
• 2 eggs
• 1/2 cup english walnuts
• 1 (8 ounce) package cream cheese
• 1/2 cup butter (not margarine)
• 1 (1 lb) box confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup pecans

1. Preheat oven to 350F; grease 2 round 9 inch cake pans.
2. Sift dry ingredients in large mixing bowl, add oil, buttermilk, and mashed banana. Mix until all dry ingredients are dampened, then beat at low speed for 2 minutes. add the eggs and beat for one minute. Pour the batter into the prepared pans, add English walnuts to bottom layer, and bake for 25-30 minutes. Cool for 10 minutes and add frosting. I put a light layer of frosting between layers and a iced the rest around the cake.
3. Icing: Cream cheese and butter at room temperature.
4. Combine all ingredients except for chopped pecans. Fold in pecans and frost cake.
5. I store cake in refrigerator and it makes it moist.

cake flour, sugar, baking soda, baking powder, salt, ground cinnamon, canola oil, buttermilk, bananas, eggs, english walnuts, cream cheese, butter, sugar, vanilla, pecans

Taken from www.food.com/recipe/maxines-banana-stack-cake-325582 (may not work)