For cake, bring honey to a boil in medium-sized saucepan; add 1/2 teaspoon of the soda. Pour over oats; stir to combine. Cover and let stand 10 minutes.

Beat butter until creamy; gradually add sugar, beating until fluffy.

Blend in eggs. Add oats mixture and bananas; blend well. Sift together flour, remaining 1/2 teaspoon soda, baking powder and salt. Add to creamed mixture; blend well.

Pour batter into 2 greased and waxed paper-lined 8-inch round cake pans. Bake in preheated moderate oven (350 F.) 30 to 35 minutes. Cool on wire rack about 10 minutes. Remove from pans; cool.

For frosting, beat cream cheese until fluffy. Gradually add sugar, beating until frosting is smooth and of spreading consistency. Spread between layers and over top of cake; refrigerate. Just before serving, decorate with banana slices. Makes one 2-layer cake.

Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias