Banana Cake With Cream Cheese Frosting (Gluten Free Recipe Included)

   When the bananas on the counter start to get brown and mushy, I immediately pull out my Grandma's famous Banana Bread recipe. But this time there were so many brown bananas that only a cake could contain them. And I had no objection to that...

 So I altered the recipe to become a cake recipe, and invented a delicious Cream Cheese Butter Cream Frosting.

 Here's what you will need:

For the cake:
3 Cups Bananas (About 9 bananas)
6 Large Eggs
1 1/2 Cup Veggie Oil
1 Tablespoon Vanilla
3 Cups Sugar

3 Cups Flour *
1 1/2 teaspoons Salt
1 Tablespoon Baking Powder
1 1/2 teaspoons Cinnamon
2 Cups Crushed Pecans (Optional)
1 Package Graham Crackers  **

For Gluten Free:

 *Substitute 3 Cups Flour for: 2 Cups All Purpose Gluten Free Flour and 1 Cup Oat Flour
  **Either omit graham crackers, or use gluten free graham crackers.  

Frosting:

1 Package Cream Cheese (8 Ounces)
2 Sticks room temp. Butter
1 Stick Melted Butter
3-4 Cups Powdered Sugar

What you will do:

Preheat the oven to 350 degrees
Use Pastry Blender  to mash bananas lightly
Mix together bananas, sugar, eggs, oil, and vanilla.
In separate bowl whisk together dry ingredients and gradually mix into wet ingredients.
Grease a 9 by 13 dish and line with parchment paper.
Break Graham Crackers into half and cover bottom of 9 by 13. Not only does this taste great, but helps the cake not stick to the bottom.
 Pour in batter and if desired, sprinkle crushed pecans on top. (I did half with nuts and half without, since my younger siblings don't like nuts.)
 Bake for 1 hour, or until toothpick comes out clean or with a few crumbs

While cake is baking beat together butter and cream cheese, then add powdered sugar 1/2 a cup at a time until desired thickness.
Let cake cool and then frost.
Devour.