Preheat oven to 350 degrees. Coat 2 (8-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment or wax paper. Spray paper with cooking spray and dust each pan with flour.

In a mixing bowl of an electric mixer, beat the sugar and butter at medium speed for 3 minutes, or until well blended. Add eggs, one at a time, beating well after each addition.

In a medium mixing bowl, whisk together the flour, baking powder and salt.

In a small mixing bowl, stir together the buttermilk, banana and vanilla.

With mixer running, add the flour mixture and banana mixture alternately with the sugar mixture, beginning and ending with the flour mixture. Beat just until combined (do not overmix).

Divide batter equally between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Cool in pans 12 minutes on a wire rack. Remove from pans, peel off paper, and cool completely on wire rack.

In the bowl of an electric mixer, beat the cream cheese, butter, lemon zest, vanilla and salt at high speed until light and smooth.

With mixer on low speed, gradually add the powdered sugar, beating until well blended.

Place one cake layer on serving plate and spread 1/3 cup frosting over the top.

Arrange 1 1/4 cups of the raspberries in a single layer over the frosting, placing the raspberries on their side.

Place second cake layer on top of the raspberries. Spread remaining frosting on the top and sides of the cake.

Decorate the top with remaining raspberries. I like to put a single row of raspberries along the outside edge.

Store in refrigerator until just before serving.