Cake
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/3 cup granulated sugar
1/4 cup canola oil
2 eggs
4 ripe bananas, mashed
2 tsp vanilla extract
1 cup buttermilk (I used the Cultured Buttermilk Blend for Baking as I didn't have any buttermilk in the house.)
Frosting
8 oz. cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature (one stick)
Pinch of salt
4 cups powdered sugar
1 1/2 tsp vanilla extract
For the Cake
Preheat the oven to 375° F. Lightly grease a 9 x 13-inch baking dish. Set aside.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside. (If you are using the dry Buttermilk blend, it is added to the dry ingredients here.)
Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract. Beat until combined. Reduce the speed to low and add the flour mixture in parts, alternating with the buttermilk (water if you are using the dry Buttermilk blend) until combined. Use a rubber spatula to give the batter one last turn and then pour it into the prepared baking dish.
Bake 30-35 minutes or until the top is golden brown and it tests clean with a toothpick or thin-blade knife. Allow to cool completely on a wire rack.
For the Frosting
With an electric mixer, cream together the cream cheese, butter and salt on medium speed. Reduce the speed to low and gradually add the powdered sugar until it has combined. Add the vanilla extract, increase the speed to medium-high and beat until light and fluffy.
Spread the frosting over the cooled cake. Cut the cake into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container at room temperature or in the refrigerator for up to 4 days.