Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Mash the ripe bananas in a bowl until smooth.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

In a mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes.

Add the eggs one at a time, followed by the mashed bananas and vanilla extract. Mix until just combined.

Gradually add the flour mixture and buttermilk, starting and ending with the dry. Mix until just combined.

Divide the batter evenly between the two prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

In a medium bowl, combine softened cream cheese and butter, and beat until creamy.

Gradually add the powdered sugar and mix until smooth. Add the vanilla extract and a pinch of salt; mix until fluffy and spreadable.

Once your cakes are cool, place one layer on a serving plate and spread a generous amount of frosting on top.

Place the second layer on top and frost the sides and the top. Optionally add banana slices or sprinkles.