Instructions

• Preheat the oven to 350°F (180°C). Grease two 8-inch (20 cm) cake pans and set aside.
• In a mixing bowl, mash the 4 medium bananas with a fork until mostly smooth.
• Add ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar, ½ cup (113 g) unsalted butter (room temperature), 3 large eggs (room temperature), and 1 teaspoon (5 ml) pure vanilla extract to the mashed bananas. Using a hand mixer or stand mixer, beat on medium speed until the mixture is smooth and evenly combined.
• Add 1 ½ cups (360 ml) milk (room temperature) to the banana mixture and mix until incorporated.
• In a separate bowl, whisk together 3 cups (360 ml) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, the ground cloves from the ingredient list, and ½ teaspoon salt until evenly combined.
• Add the dry ingredients to the wet ingredients and whisk or stir gently until just combined. Do not overmix — stop when no large streaks of flour remain.
• Divide the batter evenly between the two prepared pans and smooth the tops.
• Bake at 350°F (180°C) for about 25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
• Remove the pans from the oven and let the cakes cool in the pans for a short time, then transfer the cakes to a wire rack to cool completely before frosting.
• For the frosting, use a hand or stand mixer to beat 8 ounces (225 g) cream cheese until smooth. Add 2 ½ cups (300 g) powdered sugar and 1 teaspoon pure vanilla extract, and beat until the frosting is smooth and spreadable. If the frosting is too thick, add a small amount of the room-temperature milk and beat until you reach the desired consistency.
• Place one cooled cake layer on a serving plate, spread some frosting over the top, place the second layer on top, and frost the top and sides. Slice and serve.