6 large eggs, room temperature
300 g sugar
600 g bananas (6 large ripened bananas, smashed)
300 g cake flour
1 tsp. baking powder
½ tsp. baking soda
2 tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
160 ml vegetable oil
40 ml milk
2 tsp. vanilla extract

Grease and flour three 9” round cake pans and line the bottom with parchment paper.

Sift together cake flour, baking powder and baking soda. Sift the mixture a second time and set it aside. Place vegetable oil, milk and vanilla extract in a mixing bowl, set aside.

Place eggs, sugar and bananas in a large mixing bowl. With an electric whisk, whisk the mixture at low speed for a few seconds. Change to medium-high speed and whisk till it becomes thick, pale and triple in volume. This should take around 7 to 8 minutes. The batter should leave a ribbon like trail when the paddle is lifted. Test by lifting up the whisk/paddle and draw an ‘8’ with the batter. The number should stay for a few seconds. Turn to low speed again and beat for another 2 minutes to stabilize the air bubbles in the batter.

Sieve over the flour mixture in 3 separate additions. Each time fold in the flour carefully with a spatula, making sure there are no pockets of flour being trapped at the bottom of the bowl. Do not stir the batter with the spatula; it will cause the batter to deflate too much.

Pour a small portion (less than 1/3) of the batter into the oil mixture. Fold in with the spatula until the oil is fully incorporated into the batter. Pour the mixture back into the rest of the batter. Fold in the batter with the spatula making sure the mixture is well combined. Mixture will be deflated about 20% or so. Pour the batter into the prepared pans, the pans should be about ¾ full. Bake in preheated oven at 325 degrees F for about 30-35 minutes or until the surface turns golden brown and a toothpick inserted into the center comes out clean. (The edges of the cake should pull away slightly from the sides of the pan.) Remove from oven, unmold and leave to cool (inverted) on a cooling rack.

Buttercream Frosting

1 cup butter, softened
1/3 cups shortening
2 tsp. vanilla extract
6 cups powdered sugar
1-2 Tbsp. cream or milk

Blend ingredients together. Beat until fluffy.