1. Prepare the Cake Pans

• Preheat oven to 350°F (175°C).

• Grease three 8-inch round pans and line bottoms with parchment.

  • If you only have two pans: Bake two layers, then wash and reuse for the third.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• flour

• baking soda

• salt
  Set aside.

3. Cream the Butter & Sugars

In a large bowl, using a hand mixer or stand mixer:

• Beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.

4. Add Wet Ingredients

1. Beat in the eggs one at a time.

2. Mix in mashed bananas and vanilla.

5. Combine Wet & Dry

On low speed:

• Add ⅓ of the dry ingredients

• Add ½ the buttermilk

• Add another ⅓ dry

• Add remaining buttermilk

• Finish with last ⅓ dry
  Mix only until combined. Do not overmix.

6. Bake

• Divide batter evenly among the three pans.

• Bake 22–26 minutes, rotating halfway through.

• Cakes are done when a toothpick comes out clean or with moist crumbs.

• Cool in pans 10 minutes, then invert onto a rack and cool completely.

7. Make the Matcha Mascarpone Frosting

Use a cold bowl for best results.

1. Add mascarpone, heavy cream, powdered sugar, matcha, and vanilla.

2. Start mixing on low, then raise to medium-high.

3. Beat until medium-stiff peaks form.

   • Stop as soon as it holds shape — overwhipping can make mascarpone grainy.

8. Assemble the Cake

1. Place first cooled cake layer on a stand.

2. Spread frosting evenly.

3. Repeat with layer two and three.

4. Spread frosting on top and sides.

5. Keep chilled until serving for best stability.

Optional Decorations

• Light matcha dusting

• Crushed pistachios

• Toasted coconut

• Small flowers (food-safe)