Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ¾ teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1 cup Unsalted Butter (Softened)
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar (Packed)
  • 3 Large Eggs
  • 1 ½ cups Overripe Bananas (Mashed)
  • 2 teaspoons Vanilla Extract
  • ½ cup Buttermilk
  • 1 cup Unsalted Butter (Softened, for frosting)
  • 4 cups Powdered Sugar (Sifted)
  • 3–4 tablespoons Heavy Cream
  • 2 teaspoons Pure Vanilla Extract (for frosting)
  • ⅛ teaspoon Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch pans, lining the bottoms with parchment paper rounds.
  2. Whisk together flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3–4 minutes).
  4. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in the vanilla extract.
  5. Gently mix in half of the dry ingredients until just combined. Mix in the mashed bananas and buttermilk. Finally, gently mix in the remaining dry ingredients until just incorporated. Do not overmix!
  6. Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Let cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  7. For the buttercream: Beat the softened butter alone on medium speed until pale and creamy (about 3 minutes).
  8. Slowly add the sifted powdered sugar, one cup at a time, mixing on low speed initially. Once incorporated, increase speed to medium-high and beat for 3–5 minutes until very light and fluffy.
  9. Beat in the vanilla and salt. Add heavy cream, one tablespoon at a time, until the frosting reaches a smooth, easily spreadable consistency.
  10. Assemble the cake: Place the first layer on a serving plate, spread with frosting. Top with the second layer. Apply a thin crumb coat, chill for 15 minutes, then cover with the remaining frosting.