Maxine'S Banana Stack Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350F; grease 2 round 9 inch cake pans.
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.
Icing: Cream cheese and butter at room temperature.
Combine all ingredients except for chopped pecans. Fold in pecans and frost cake.
I store cake in refrigerator and it makes it moist.