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1
For the cake: Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans.
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2
In a small bowl, sift together flour, baking soda, cinnamon, nutmeg, allspice, cloves, and salt into a medium bowl; set aside.
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3
In a large bowl using a stand mixer, beat butter until fluffy, about 1 minute. Gradually add granulated sugar and brown sugar and mix until light and fluffy, about 3 minutes.
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4
Add eggs one at a time, beating well after each addition. Mix in the bananas. The mixture will look curdled - that is okay.
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5
Add flour mixture alternately with the buttermilk, beginning and ending with the flour mixture; there should be three additions of the flour mixture and two of the buttermilk.
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6
Pour batter into prepared pans, smoothing tops with an offset spatula to make even.
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7
Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven; cool in the pans for 10 minutes before turning onto cake racks. Cool completely before frosting
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8
For the frosting: In a large mixing bowl, with an electric mixer, cream the cheese and butter until fluffy, about a minute.
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9
Add the sugar, 1/2 cup at a time, mixing after each addition.
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10
Add the vanilla extract and mix well; add milk if necessary to achieve spreading consistency.
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11
Frost cake; top cake with toasted walnut pieces.
