Put those uneaten bananas to good use by making this wonderfully delicious banana cake.
Preheat oven to 350 degrees.
In a large mixing bowl cream together shortening and sugar. When mixed well add eggs one at a time.
In a second bowl mash the bananas and add buttermilk. Mix banana and buttermilk mixture with shortening and sugar mixture. Add a teaspoon of vanilla. Blend well.
In a separate large mixing bowl sift together flour and baking powder. Add wet ingredients to the mixture and fold. Add dissolved baking soda and pecans before completely mixing.
This cake can be baked in a greased 9x13" baking pan (like Grandma Thelma did it!) or divided equally between two 8" round baking pans.
Bake for 35-40 minutes. Testing sticks inserted to the middle of the cake should come out clean and the edges of the cake should pull away from the pan slightly.
Be sure cream cheese is room temperature. In a mixing bowl mix powder sugar and cream cheese together.
Add milk one tbsp at a time until it reaches desired consistency. I use my KitchenAid stand mixer to whip this frosting into a fabulous frenzy.
Garnish with crushed pecans if you so desire.