The Best Banana Caramel Cake

Pre-heat oven to 350 degrees
Grease 2 8 in pans and line with parchment paper
Mash the bananas on a plate and cover with lemon juice, stir and then set aside
3 very ripe bananas, 1½ teaspoon lemon juice
In a bowl, sift flour, salt and baking soda, set aside
2¼ cups (270 g) all purpose flour, ½ teaspoon salt, 1½ teaspoon baking soda
In mixing bowl, combine butter, oil, and sugar and mix with hand mixer until mixed thoroughly
6 tablespoon (84 g) unsalted butter, 3 tablespoon (40.8 g) vegetable oil, 1½ cups (300 g) granulated sugar
Add eggs and vanilla extract and mix until combined
2 large eggs, 2 teaspoon vanilla extract
Add buttermilk and mix well. Scrape edges of bowl with spatula and continue mixing until combined
1 cup (240 g) buttermilk
Slowly add the flour, baking soda and salt and mix on low speed until just combined.
Add mashed bananas and mix until just combined
Divide batter into prepared pans
Bake for 30-40 minutes or until toothpick inserted comes out clean
Once baked, immediate place pans in freezer for 50 minutes
Remove from freezer and assemble, or wrap and place in refrigerator until ready to assemble

Stir sugar and water in a pot until combined, then place on high heat. Stir until sugar appears dissolved. Then, leave the mixture and do not stir, otherwise it could crystalize
1 cup (200 g) granulated sugar, ¼ cup (60 g) water
Use a pastry brush dipped in water to brush away the sides of the pot to melt sugar crystals
Let sugar cook – it will start to bubble up and slowly change colors. This could take some time, but keep a watch on it because it could burn very fast once it starts to change
Once you reached desired color (an amber color is good. Any darker and it could become bitter), add the room temperature heavy cream, and whisk vigorously
½ cup (119 g) heavy cream
Add the room temperature butter, and continue whisking until incorporated and melted into the caramel
6 tablespoon (84 g) unsalted butter
Add salt (optional), and turn heat off
½ teaspoon salt
Pour into jar or container and let cool

In a stand mixer fitted with a paddle attachment (you could use a hand mixer), beat together the butter and cream cheese until smooth
½ cup (113 g) unsalted butter, 8 oz (226 g) block cream cheese
Add powdered sugar one cup at a time until completely combined
3 cups (360 g) powdered sugar
Add salt and vanilla extract and then beat until completely smooth
1 teaspoon vanilla extract, 1 teaspoon salt

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