Instructions:

• Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
• Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• Step 3: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
• Step 4: Add the eggs, one at a time, mixing well after each addition. Then, mix in the sour cream until just combined.
• Step 5: Add the mashed bananas and lemon juice to the mixture, stirring until combined.
• Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
• Step 7: Gently fold in the Reese's Peanut Butter Cup Minis, reserving 12 for topping the cake.
• Step 8: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Step 9: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
• Step 10: In a large bowl, beat the cream cheese and butter together until smooth. Mix in the peanut butter and gradually add the powdered sugar. Finally, mix in the heavy whipping cream until the frosting is smooth and creamy.
• Step 11: Once the cakes are completely cool, place one layer on a serving plate and spread frosting on top. Place the second layer on top and frost the top and sides of the cake. Decorate with reserved Reese's Peanut Butter Cup Minis.
• Step 12: Slice the cake, serve, and enjoy!