Pre-heat the oven to 350ºF. Grease 3 8-inch round cake pans, line the bottom with a parchment paper round, grease the parchment paper.

Mash the bananas. Set aside.

Mix the flour, baking soda, baking powder, cinnamon, and salt together. Set aside.

Add the eggs one at a time, beating one egg until completely incorporated before adding the next egg.

Add the vanilla and mix.

Add the sour cream and mashed bananas. Mix to combine.

Add half of the flour mixture and stir.

Follow by the buttermilk. Mix until incorporated.

Add the remaining flour and stir to combine. Don’t over mix the batter.

Divide the batter between the pans and bake in the pre-heated oven for about 25 minutes, or until a toothpick comes out clean once inserted in the cakes. You can also test by touching the top of a cake and it should spring back.

Let the cakes cool down for 10 minutes and then remove them to a cooling rack.

Let the cakes cool down completely before frosting.

If not frosting on the same day, wrap the cakes in plastic wrap individually and refrigerate or freeze them.

Beat the butter and cream cheese for 4 minutes until creamy and fluffy. Add the dulce de leche and beat for one minute.

Add the powdered sugar to the bowl and vanilla extract. Mix on low until the powdered sugar is incorporated, raise the speed to medium-high and beat for another 2 minutes. If the frosting is dry, add a bit of milk or heavy cream to thin it out, and if the frosting is too thin, add a bit more powdered sugar to make it thicker.

Place some of the Dulce de Leche Frosting in a piping bag.

Slice the bananas thinly.

Place a cake layer on the serving plate or cake board on top of a turntable.

Pipe a ring of Dulce de Leche Frosting around the edges of the cake layer.

Spread about 1/2 cup of dulce de leche in the center. Top with sliced bananas.

Pipe a bit more frosting on top and spread it with a spatula.

Place another cake layer on top.

Pipe a ring of Dulce de Leche Frosting around the edges of the cake layer, followed by the dulce de leche in the center and sliced bananas.

Top with more frosting and spread with a spatula. Then place another cake layer on top.

Now it’s time to do a crumb coat, which means you will spread some frosting on top and around the sides of the cake in order to seal the crumbs in. Use an offset spatula to spread the frosting on top and on the sides of the cake, and use a bench scraper to smooth the sides by placing it perpendicular to the side of the cake, applying very light pressure as you spin the turntable around.

Once this thin layer of frosting is smooth, place the cake in the fridge for about 20 minutes.

Keep the remaining Dulce de Leche Frosting covered meanwhile so it doesn’t dry out.

Remove the cake from the fridge, and spread a thicker layer of frosting around the cake and on the top.

Use a bench scraper to smooth it out, and use an offset spatula at a 15 degree angle swiping the top of the cake towards you to smooth the edges.

Place some dulce de leche in a piping bag fitted with the tip of choice, I used a 4B. Pipe some dulce de leche on top of the cake and top with some dried banana slices.

I also sprinkled some caramel crispearls on top of the dulce de leche, and crumbled Biscoff cookies on top.

Store the cake in the fridge for up to 3 days. Always keep the cake covered in a container once you cut it.

You can also store it in the freezer for up to 2 months. To freeze the cake slices, simply cover them with plastic wrap tightly and place inside an air-tight container or freezer bags.