Preheat your oven to 350°F (175°C), then grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for extra non-stick insurance if desired.

In a medium bowl, whisk together the flour, baking soda, and salt, then set it aside.

In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy for 2-3 minutes.

Beat in the eggs one at a time, mixing well after each, then stir in the vanilla extract.

Add the mashed bananas to the wet mixture and mix until just combined.

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients, mixing on low speed until just combined after each addition, being careful not to overmix.

Pour the batter evenly into the two prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 10-15 minutes, then invert them onto a wire rack to cool completely before frosting.

While the cakes cool, prepare the cream cheese frosting by beating the softened cream cheese and butter together with an electric mixer until smooth and creamy.

Gradually add the sifted powdered sugar, one cup at a time, beating until fully incorporated and smooth, then stir in the vanilla extract, adjusting with milk or more powdered sugar as needed.

Once the cakes are completely cool, place one layer on your serving plate, spread about one-third of the frosting evenly over the top, then place the second cake layer on top and frost the entire cake with the remaining frosting.

Slice and serve your magnificent two-layer banana cake.