½ cup unsalted butter, softened

⅔ cup granulated sugar

2 large eggs

1 ½ teaspoons banana extract

1 ¼ cups cake flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

5 ounces buttermilk

½ cup unsalted butter, softened

¼ teaspoon salt

1 ½ teaspoons vanilla extract

2 tablespoons heavy whipping cream

2 ¼ cups powdered sugar

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Preheat your oven to 350°F. Spray a 15 x 10 x 1-inch pan with nonstick baking spray.
In a mixing bowl, beat the butter and sugar until the mixture becomes light and creamy.
Add in the eggs and banana extract, mixing until the batter becomes thick and a pale yellow color.
Sift the cake flour, baking powder, baking soda, and salt together before adding them to the batter. Gradually pour in the buttermilk and gently mix until fully combined.
Spread the batter evenly into the prepared pan, tapping lightly to remove any air bubbles. Bake for 17-18 minutes, or until a toothpick inserted in the center comes out clean.
Once done, remove the cake from the oven and let it cool for 5 minutes in the pan. Then, carefully flip the cake out onto a wax paper-lined tray and allow it to cool completely.
For the frosting, beat together the butter, salt, and vanilla extract until creamy. Add in the heavy cream and powdered sugar, mixing until smooth. Increase the mixer speed and beat until light and fluffy.
Flip the cooled cake over onto another tray. Cut the cake in half horizontally. Spread the frosting on one half of the cake, then place the other half on top.
Cut the filled cake in half again, and then slice each section into 5 small cakes, making a total of 10 mini cakes.

Store in an airtight container at room temperature for up to 4-5 days or refrigerate for up to a week.

Freezes well for up to 3 months; thaw at room temperature.

For variations, you can experiment with different extracts, spices, or frosting options.