Nilla Wafer-Banana Cake

Ingredients

• For the cake:
• Baking spray
• 8 ounces plus 2 tablespoons unsalted butter, at room temperature
• 3 medium-sized ripe bananas, mashed
• 2 cups plus 2 tablespoons packed light brown sugar
• 1 1/2 cups Nilla Wafer crumbs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature
• For the frosting:
• 16 ounces cream cheese, cut into small pieces, at room temperature
• 4 ounces unsalted butter, at room temperature
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar
• 1/2 cup light brown sugar
• 1 cup toasted pecans, coarsely chopped

Directions

1. For the cake, move the oven rack to the middle position and heat the oven to 350 degrees F. Mist the cake pans lightly with baking spray, fit parchment paper rounds into the bottoms, and spray the parchment lightly as well.
2. Set a medium skillet over medium-high heat and melt 2 tablespoons butter. Stir in the mashed bananas with 2 tablespoons brown sugar, then cook, stirring often, until the mixture thickens into a paste and measures 1/2 cup, about 10 minutes. Spread it onto a plate and let it cool all the way, about 10 minutes.
3. In a medium bowl, whisk the cookie crumbs with the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In another medium bowl, whisk the buttermilk, vanilla, and cooled banana paste until smooth.
5. In a large bowl, beat the remaining 2 sticks butter with the remaining 2 cups brown sugar on medium speed until the mixture looks pale and fluffy, about 3 minutes. Beat in the eggs 1 at a time, mixing thoroughly after each egg goes in.
6. Turn the mixer to low and add the cookie crumb mixture in 3 batches, alternating with the banana mixture. Use a rubber spatula to scrape along the bottom and sides of the bowl whenever needed. Raise the speed to medium and mix only until the batter comes together, 20 to 30 seconds.
7. Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes, switching and rotating the pans halfway through, until a cake tester inserted into the centers comes out clean. Set the pans on cooling racks for 10 minutes, then turn the cakes out directly onto the racks and let them cool completely, 2 to 3 hours.
8. For the frosting, fit the mixer with the whisk attachment. Whip the cream cheese, butter, vanilla, and salt at medium speed until fluffy and lightened, about 2 minutes. Drop the speed to low, add the confectioners' sugar and light brown sugar, and mix until they disappear into the frosting, scraping the bowl with a rubber spatula as needed, 30 to 60 seconds. Turn the mixer up to medium-high and whip until the frosting is airy and fluffy, 2 to 3 minutes. Fold in the pecans.
9. To assemble, set one cake round on a serving dish or cake stand and cover it with a heaping cup of frosting. Add the 2nd cake round, then frost the top and sides. Serve.