Ingredients
3/4 cup unsalted butter, softened2 cups sugar3 large eggs, room temperature1-1/2 cups mashed ripe bananas (2 to 3 large)1-1/2 teaspoons vanilla extract3 cups all-purpose flour1-1/2 teaspoons baking powder1-1/2 teaspoons baking soda1 teaspoon salt3/4 cup buttermilk3/4 cup chopped unsalted pistachios, toastedCREAM CHEESE FROSTING:2 containers (8 ounces each) whipped cream cheese, room temperature1/2 cup butter, softened1/2 cup baking cocoa4-1/2 cups confectioners’ sugar2 teaspoons vanilla extractAdditional chopped unsalted pistachios, toasted, optional
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in 3/4 cup pistachios.
Transfer to two greased and floured 8-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 45-55 minutes. 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. If desired, press pistachios into sides of cake.
Cut a small hole in the corner of a large pastry or plastic bag; insert #127 petal pastry tip. Fill the bag with remaining frosting. Pipe concentric circles of frosting over top of cake. Refrigerate for at least 1 hour or until frosting is set.
