Best Ever Banana Cake

1.5 - 2 cups mashed, ripe bananas
2 tsps lemon juice
1.5 cups all-purpose flour
1.5 cups self-rising cake flour
1.5 tsps baking soda
1/4 tsp sea salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
1 tsp vanilla
1.5 cups buttermilk
1 recipe Salted Caramel Buttercream
1/2 recipe Giandujia Buttercream

Preheat oven to 275. Grease & flour 2 9" round or 3 8" round (preferably springform) pans.

In small bowl, mix bananas & lemon juice with immersion blender.

In medium bowl mix flours, baking soda & sea salt; set aside.

In a large bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time, then stir in vanilla.

Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.

Pour batter into prepared pan & bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

Remove from oven & place directly into the freezer for 45 minutes. This will make the cake very moist.

When filling & frosting, spread filling on layers evenly & refrigerate before stacking & frosting the whole cake.

Serving Size: 16 servings