Lisa Loeb banana cake

So, I was looking through a new cooking blog and found a banana cake recipe that Lisa Loeb made. It's adapted from a Gourmet recipe but I'm dying to use my over-ripened bananas to make this cake. If it's good enough for Lisa, it's good enough for me!

Fresh Banana Layer Cake Recipe
adapted from Gourmet

Ingredients for Cake
2 1/4 cups sifted whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed very ripe banana (about 2 large)
1/4 cup plain yogurt
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup organic sugar
2 large eggs

Ingredients for Frosting & Layering
2 1/2 to 3 cups confectioners’ sugar
8 ounces cream cheese, softened
1 stick (1/2 cup) unsalted butter, softened
2 to 3 large firm-ripe bananas

Preheat oven to 350. Butter and flour two 9-inch round cake pans, knocking out excess flour. Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together mashed banana, yogurt and vanilla. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in eggs 1 at a time, beating well after each addition. Stir in flour and banana mixtures alternately, beginning and ending with flour mixture and stirring after each addition until just combined. (Do not overmix.) Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 15 to 18 minutes total, or until layers are springy to the touch and a tester comes out clean. Cool layers in pans on racks 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely. (Cake layers will look very thin. Don’t worry, it looks nice once the banana layer is in!)

Into a large bowl sift confectioners’ sugar. In another large bowl with an electric mixer beat together cream cheese and butter until light and fluffy and beat in vanilla and a pinch salt. Beat in confectioners’ sugar, a little at a time, and beat frosting until smooth.

Cut 2 firm-ripe bananas diagonally into thin slices. Put a cake layer on a serving plate and spread with a thin coating of frosting. Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer. Spread remaining frosting over top and sides of cake. (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.)