Ingredients:

  • 1 1/2 cups (345g) mashed ripe bananas (about 4 medium or 3 large)
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (360ml) buttermilk, at room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
  • 4 cups (480g) confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt

Instructions:

  1. Preheat oven to 350°F (177°C). Grease, line with parchment, and grease again three 9-inch cake pans.
  2. Mash bananas using a mixer or by hand. Set aside.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  4. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  5. Beat in eggs one at a time, then add vanilla extract. Mix well.
  6. Beat in the mashed bananas.
  7. Gradually add dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
  8. Divide batter evenly among the prepared cake pans. Bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  10. Melt butter in a light-colored skillet over medium heat. Continue to cook, stirring occasionally, until the butter foams, then browns (you'll see brown specks and smell a nutty aroma). Remove from heat and pour into a heatproof bowl.
  11. Refrigerate the browned butter until solid.
  12. In a large bowl, cream the solid brown butter until smooth. Add cream cheese and beat until combined and creamy.
  13. Gradually add confectioners' sugar, vanilla extract, and salt. Beat until smooth and fluffy.
  14. Place one cake layer on a serving plate. Spread with frosting. Repeat with remaining layers. Frost the top and sides of the cake.
  15. Refrigerate the cake for at least 30 minutes before slicing and serving.
  16. Garnish with chopped nuts (optional).