Ingredients

• 2 1/4 cups Gluten Free 1-to-1 Baking Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter equal to 1 stick, at room temperature
• 1 cup Sugar
• 2 Eggs large
• 1 tsp Pure Vanilla Extract
• 1 cup Bananas mashed
• 1/4 cup Buttermilk

• 1/2 cup Bananas mashed, about 1 large banana
• 1/2 tsp Lemon Juice
• 1/4 cup Unsalted Butter equal to 1/2 stick, at room temperature
• 3 1/2 cups Powdered Sugar

Instructions

1. Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick baking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and bananas. Alternately add the dry ingredients and the buttermilk to the mixer, a little at a time. Mix until smooth.
3. Bake the cakes for 25-30 minutes, or until they are lightly brown on top and a cake tester inserted into the center of the cake comes out clean. Allow the cakes to cool in the pans for about 15 minutes, then remove them to a wire rack to cool completely.
4. While the cakes are cooling, make the frosting. Mix together the bananas and lemon juice. In the bowl of a stand mixer, cream the butter well. Add the bananas. Slowly add the powdered sugar, a little at a time, until the frosting is smooth.
5. Place one of the cakes on a cake stand or platter and spread a layer of frosting on top. Place the second cake on top and spread with the remaining frosting, allowing it to go over the sides just slightly. Serve immediately.