Ingredients (Makes 2 9 inch cake tiers of 3 6 inch cake tiers)
3 overripe bananas
2 eggs, room temperature
1/2 cup unsalted butter, melted
2/3 cup sugar
2/3 cup brown sugar, packed
1/2 cup sour cream
1 tsp vanilla extract
2 cups All Purpose Flour
1 tsp baking soda
1/2 tsp salt
8 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/4 tsp salt
1 1/2 cups confectioners sugar
1/4 cup apricot preserves
Preheat oven to 350 degrees. Butter and flour cake pans. In the bowl of a stand mixer with paddle attachment, add 3 bananas and beat until mashed. Add room temperature eggs, followed by both sugars, vanilla extract and butter. Add sour cream and beat until light and fluffy, 2 to 3 minutes. In another bowl, mix together flour, baking soda and sugar. Slowly add flour mixture to banana mixture and beat just until combined.
Bake in 350 degree oven for 35-45 minutes, depending on size of cake pan. Once cooked, remove from oven and let cool for 10 minutes, then place on wire rack to cool completely.
In the bowl of a stand mixer with whisk attachment, or using a hand mixer, add butter and cream cheese to a bowl. Mix until incorporated. Slowly add in sugar, and beat until combined, adding vanilla extract and salt, continuing to beat until fluffy.
Assemble cake by placing 1 cake on the bottom, pipe a rim of frosting, fill with apricot jam, repeat with second layer. Frost exterior of cake and decorate as desired.