This is just the thing to use up those rapidly ripening bananas in the fruit bowl. I used 3 very ripe bananas for this cake which gave it a great flavour. The recipe calls for buttermilk which results in a more soft and airy texture; but like all banana cakes, it is still quite dense and moist. The cream cheese frosting recipe I followed turned out too sweet for my liking so I added more lemon juice, more cream cheese and a decent amount of whipping cream. The resulting frosting was a little runnier than it would have been because of the cream but it firmed up after an hour in the fridge (I couldn’t wait that long to cut the first slice!). I really enjoyed this banana cake and the housemates helped polish it off within 48 hours- that says it all.