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1
Preheat oven to 350u00b0F.
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Coat 2-(8 inch) round cake pans with cooking spray; line bottoms with wax paper.
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3
Coat wax paper with cooking spray.
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4
Lightly spoon flour into dry measuring cups; level with a knife.
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5
Combine flour, baking powder, baking soda, and salt in a small mixing bowl, stirring well with a whisk.
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Place granulated sugar, oil, vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended.
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Add mashed banana; beat well.
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Add flour mixture and buttermilk alternately to sugar mixture, begining and ending with flour mixture.
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Pour batter into prepared pans.
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Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
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Cool 10 minutes on wire racks; remove from pans.
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12
Peel off wax paper; cool completely on wire racks.
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To prepare frosting: place cream cheese and vanilla extract in a large bowl; beat with a mixer at medium speed until fluffy.
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14
Add powdered sugar; beat at low speed until smooth.
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15
Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer.
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Spread remaining icing over top and sides of cake.
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Sprinkle pecans and coconut or/& chocolate curls over top of cake; all of these are optional.
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Cake is lovely as is!
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19
Store cake loosley covered in refrigerator.
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Enjoy, you have earned it.
