Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture, alternating with buttermilk.

Fold in the mashed bananas until just combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.

Once the cakes are completely cool, spread the cream cheese frosting between the layers and on top of the cake.