The most amazing banana cake recipe with tangy cream cheese frosting. The secret is frozen bananas! Makes two 8"x2" cake rounds or three 6"x2" rounds.
Preheat oven to 350ºF and prepare two 8" cake pans with cake goop or other cake release.
Combine together flour, baking soda, baking powder, cinnamon and salt and set aside.
Combine together buttermilk, thawed banana (drain off the excess liquid), oil and vanilla. Whisk and set aside.
Place softened butter in the bowl of a stand mixer with the paddle attachment and cream until smooth. Sprinkle in brown and white sugar and whip on medium until light and fluffy.
Add in your eggs one at a time, waiting for them to be combined before adding the next.
Add in 1/3 of your flour mixture and then 1/3 of your liquid. Alternate two more times and mix until just combined.
Pour into your prepared cake pans and bake for 35-40 minutes until a toothpick comes out cleanly. Let cool fully before frosting.
Place softened butter in the bowl of your stand mixer with paddle attachment and cream on low until smooth
Place softened cream cheese in the bowl with butter in small chunks and cream on low until smooth and combined
Add in sifted powdered sugar one cup at a time until combined
Add your orange extract and salt. Combine until smooth and creamy.