| 1 | For cake, bring honey to a boil in medium-sized saucepan; add ?teaspoon of the soda. |
| 2 | Pour over oats; stir to combine. |
| 3 | Cover and let stand 10 minutes. |
| 4 | Beat butter until creamy; gradually add sugar, beating until fluffy. |
| 5 | Blend in eggs. |
| 6 | Add oats mixture and bananas; blend well. |
| 7 | Sift together flour, remaining ?teaspoon soda, baking powder and salt. |
| 8 | Add to creamed mixture; blend well. |
| 9 | Pour batter into 2 greased and waxed paper-lined 8-inch round cake pans. |
| 10 | Bake in preheated moderate oven (350°F). |
| 11 | 30 to 35 minutes. |
| 12 | Cool on wire rack about 10 minutes. |
| 13 | Remove from pans; cool. |
| 14 | For frosting, beat cream cheese until fluffy. |
| 15 | Gradually add sugar, beating until frosting is smooth and of spreading consistency. |
| 16 | Spread between layers and over top of cake; refrigerate. |
| 17 | Just before serving, decorate with banana slices. |
| 18 | Makes one 2-layer cake. |
