Moist Banana Cake with Decadent Chocolate Cream Cheese Frosting

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, cream the softened butter and sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Beat in the mashed bananas and vanilla.

2. 2

   In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beating well after each addition. Fold in the toasted chopped pistachios.

3. 3

   Transfer the batter to two greased and floured 8-inch round baking pans. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove them to wire racks to cool completely.

4. 4

   For the frosting, in a large bowl, beat the cream cheese and softened butter until smooth. Add the cocoa powder and mix until well blended. Gradually add the confectioners' sugar and vanilla, beating until the frosting is creamy and spreadable.

5. 5

   Place one cake layer on a serving plate and spread the top with about 1 cup of the chocolate cream cheese frosting. Top with the remaining cake layer and spread the top and sides with the remaining frosting. Decorate the cake as desired with the extra frosting. Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.