Ingredients

Scale

For the cake:

1 cup ripe bananas, mashed (3 bananas)

2 tsp lemon juice

3 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

3/4 vegetable oil

3 eggs

2 cups sugar

2 tsp vanilla

1 cup buttermilk

1/2 cup Blue Chair Bay Banana Rum

1/2 tsp cinnamon

For the filling:

4 bananas

1/2 stick butter

1/2 tsp cinnamon

1/4 cup brown sugar

1 tsp vanilla

2 tbl Blue Chair Bay Banana Rum

For the frosting:

4 sticks butter

6 cups powdered sugar

2 tsp vanilla

2 tbl milk

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Instructions

Preheat oven to 350°F

Grease and flour 3 x 6″ pans

In a small bowl, mix mashed banana with the lemon juice; set aside.

In a large bowl, combine oil, eggs, vanilla and sugar with a whisk. Add bananas, milk and Blue Chair Bay Banana Rum. Add flour, baking soda and salt and mix with a hand mixer until just combined.

Pour batter into prepared pans and bake in preheated oven for 35 minutes or until toothpick inserted in center comes out clean.

Let layers cool completely.

While the cake is in the oven, make the filling.

Melt the butter in a heavy skillet over a medium-high heat. Add the bananas and saute for 2 minutes. Add cinnamon and brown sugar. Stir together and cook for a minute or two. Pour in the Blue Chair Bay Banana Rum cream and vanilla and stir to combine. Set aside to cool.

Make the frosting by combining all ingredients in a stand mixer bowl. Beat with a paddle attachment on high for 5 minutes.

Cut the tops off each cake layer to make even layers. Put buttercream in a piping bag and create a dam of frosting around the first layer. Put 1/2 of the filling inside the buttercream dam. Place second banana cake layer on top and repeat. Place last layer of cake upside down so that the side of the cake that was against the pan is on top. Frost with buttercream as desired.