Icing1 cup butter softened2 (8 oz) packages of softened cream cheese2 tsp vanilla1 1/2 cups icing sugar
1. Preheat oven to 275 F. Smash the bananas in a bowl and then add lemon juice - set to the side. In another bowl mix the flour, baking soda, and salt.
2. In the third bowl (should be large) cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla. Next, beat in the flour mixture and the buttermilk (alternating between the two). Once all is combined, stir in the bananas. Pour the batter into two round baking pans. Bake for an hour or so until tooth pick comes out clean.
3. Once the cake is done, put directly into the freezer for 45 minutes. While the cake is cooling, beat the icing ingredients together in a bowl. When cool, ice the cake, making sure you ice the middle. Put the 2 rounds on top of each other and ice the outsides. Top with chopped walnuts.