Banana Cake with Chocolate Frosting

This recipe comes from Taste of Home's latest issue.  To be honest here, I could just eat the frosting by itself. It is very, very good. The cake is good too, especially if you are like me and love all things bananas!  Wish I could say the same thing about Taste of Home. I used to love their magazine years back and have so many of the old issues.  The new look and style I don't care for.  The older issues were just crammed full of recipes which have now been replaced with advertisements and to me, silly articles. I'm not interested in what is in Miranda Lambert's pantry...only interested in what is in my own. Not interested in reading any type of articles either. I want recipes....if I want to read anything else then I will buy that type of magazine and so on. 

We're still on spring break here and the weather has been wonderful.  Looking forward to breaking out all my spring and summer things and packing away all the old winter ones.  Have a great Easter everyone.....and enjoy all the chocolate...I know I will!!!

3/4 cup unsalted butter, softened
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas (2 to 3 large)
1 1/2 tsp. vanilla extract
3 cups all-purpose flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

3/4 cup buttermilk
3/4 cup chopped unsalted pistachios (I omitted these)

Cream Cheese Frosting (this makes quite a bit of frosting)

2 containers (8 oz. each) whipped cream cheese, room temperature
1/2 cup butter, softened
1/2 cup baking cocoa
4 1/2 cups confectioners sugar (I used a little less)
2 tsp. vanilla extract

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine the flour, baking powder, baking soda and salt;  add to the creamed mixture alternately with the buttermilk, beating well after each addition.  Fold in 3/4 cup pistachios (if using).

Transfer to two greased and floured 8-in. round baking pans. (I used 9-inch).  Bake at 350 degrees F for 45-55 minutes or until toothpick inserted near center comes out clean.  Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until smooth.  Add cocoa; mix until blended.  Add confectioners' sugar and vanilla; beat until creamy.

Place one cake layer on a serving plate; spread top with 1 cup frosting.  Top with remaining cake.  Spread top and sides with 2 cups frosting.  Press pistachios into sides of cake if desired.  Refrigerate at least 1 hour or until frosting is set.