Banana Cake:
Preheat oven to 175C / 350F. Grease and line a 9×13 inch baking pan with parchment paper.

In a large bowl, mash the bananas and stir in the eggs, vanilla, vegetable oil and buttermilk until combined.

Add all of the dry ingredients and mix until just combined.

Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick/cake tester inserted into the center of the cake comes out clean. I like to put aluminum foil loosely over the top of the cake for the last 5-10 minutes of the cooking time so that it doesn’t get too dark.

Once cooked, take out of the oven and let cool for 3-5 minutes in the baking pan before removing to a wire cooling rack to cool completely. Make sure to cool the cake completely before frosting.

Chocolate Frosting:
Place all of the ingredients in a food processor and pulse to incorporate. Then process for a few seconds until smooth. Scrape down the sides of the bowl as needed and pulse again until combined. You can also use a stand mixer or handheld mixer to make your frosting.

Spread the chocolate frosting on top of the banana cake and garnish with extra banana slices. Slice and serve.