chopped toasted walnuts or mini semisweet chocolate chips for garnish(optional)
Preheat oven to 350F. Grease and flour two 9-inch cake pans or a 13x9-inch baking pan.
To prepare the cake:
In a medium bowl whisk together the flour, salt and baking soda. Set aside.
In a large mixing bowl beat the butter and sugar on medium-high speed until pale and fluffy. Add the egg yolks, one at a time, and blend until combined. Add the mashed bananas and vanilla; beat until incorporated scraping down the sides and bottom of the bowl as needed.
Reduce the speed to low and add the flour mixture in 3 additions alternating with the milk in 2 additions.
In a separate bowl bowl beat the egg whites with clean beaters until soft peaks form. Gently fold the egg whites into the cake batter using a spatula. Divide the batter between the two prepared pans.
Bake at 350F until a toothpick comes out with no wet batter (moist crumbs are okay), about 28 to 33 minutes, DO NOT OVER-BAKE! Allow the cake to cool on a rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack before frosting.
To prepare the frosting:
Combine the cream cheese and butter and beat until blended. Add the sugar and beat until fluffy. And the vanilla and salt and mix on low until smooth and creamy. Frost cake as desired. Cake is best stored in a cool location or refrigerated and will keep well for up to 5 days.
To vary this recipe add 1 teaspoon cinnamon to the dry ingredients or to the frosting. Mini semisweet chocolate chips are a pretty garnish as well as toasted chopped nuts.