Cake: Cream together the butter and sugar for cake batter until light and fluffy.
Beat eggs lightly and add to creamed mixture, blending well.
Sift together dry ingredients and add alternately with buttermilk and vanilla,
beginning and ending with flour. Fold in bananas and stir to blend. Pour batter
into 2 greased 8-inch cake pans or a 13 x 9-inch baking pan. Bake for 35-40
minutes in a preheated 350 degrees F oven. Frost with Caramel Icing.
Caramel Icing: Melt butter in saucepan and add brown sugar. Cook over low
heat, stirring constantly for 2 minutes. Add milk and allow to come to a boil.
Immediately remove from heat and allow to cool before adding vanilla extract,
confectioners' sugar and salt. Beat well and frost cake.
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