Ingredients:

  • 3 large overripe bananas, mashed (340g)
  • 1 cup unsalted butter, softened (225g)
  • 1 cup light brown sugar, packed (200g)
  • 1/2 cup granulated sugar (100g)
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract (10ml)
  • 2 1/2 cups all-purpose flour (310g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1/2 cup buttermilk, room temperature (120ml)
  • 1 cup heavy whipping cream, cold (240ml)
  • 1/4 cup powdered sugar (30g)
  • 1 tsp banana extract (5ml)
  • 1/2 cup freeze-dried banana powder (60g)
  • 8 oz full-fat cream cheese, softened (225g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3 cups powdered sugar, sifted (360g)
  • 1 tsp vanilla extract (5ml)
  • 1 pinch salt (1g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or two 8-inch round pans and line the bottom with parchment paper.
  2. Mash the bananas until smooth.
  3. Cream the softened butter and both sugars for five minutes until the mixture is pale and voluminous.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Sift together the flour, baking soda, and salt; fold this into the wet ingredients, alternating with the buttermilk.
  6. Pour batter into the pan and bake for 35–45 minutes until a toothpick inserted in the center comes out clean.
  7. Chill a mixing bowl in the freezer for 10 minutes. Pour in cold heavy cream and powdered sugar, whipping on high until soft peaks form.
  8. Gently fold in the banana extract and banana powder until the filling is velvety.
  9. Beat softened cream cheese, butter, powdered sugar, vanilla, and salt until smooth to create the frosting.
  10. Once the cake is completely cool, slice it into layers. Spread the banana cream filling over the first layer, top with the second layer, and frost the top and sides with the cream cheese frosting.
  11. Chill the assembled cake for 3 hours before slicing.