Plantain Banoffee Cake

1. Preheat oven to 350F. Once heated, place 3-4 bananas or sweet plantains on a sheet tray and bake for 10-15 mins until dark brown and soft. Remove, peel, then mash about 1 1/2 cups worth. Stir in 1 tbsp lemon juice to avoid browning.
2. In a medium bowl, combine 2 3/4 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt. Set aside.
3. In a large bowl, cream together 1 cup room temp butter, 1 cup sugar, and 2/3 cup light brown sugar until light and fluffy. Add in 3 large eggs and cream together. Stir in 1 tbsp vanilla extract.
4. Mix in 1/2 of the flour mixture to the butter mixture, then stir in 1 1/2 cups buttermilk, then the remaining dry ingredients.
5. Grease 3 9” cake pans and line with parchment paper. Pour the batter evenly into all 3 and bake for 30-35 mins or until golden and set.
6. Remove from heat, let cool. Make your typical buttercream frosting recipe but add in 1 tsp coconut extract and 1 tsp rum extract per 6 cups buttercream frosting.
7. Once ready to assemble, pipe frosting around the edge of the cake, fill with dulce de leche and repeat.
8. Frost and decorate to your liking. Don’t fret if it’s not perfect.