BANANA CAKE

1. Preheat the oven to 350°f/180°c. Grease two 8 inch cake tins. 
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with an electric mixer, cream butter and sugar until light and fluffy. Add bananas and beat until incorporated. Add eggs one at a time, ensuring bowl is well scraped down and mixture is well combined. 
3. Heat milk in the microwave, or a small pan until boiling. Add baking soda to milk, and add to the mix, mixing until well combined. 
4. Sift flour and baking powder, and add to the mixture. Mix briefly until just combined. Divide between the two prepared tins, and bake 30-40 minutes until lightly golden, and a tester inserted in the middle of a cake comes out clean.  A ramekin of water in the oven with the cakes will help generate steam and reduce doming. If you don't mind the cake being a little more dense, you can also place a clean tea towel over the cake soon after it comes out of the oven and press down gently to help lessen the dome. Cool in their tins for 10 minutes, then carefully remove and allow to completely cool on a wire rack. 

BUTTERCREAM 

Beat the butter in the bowl of a stand mixer or with an electric beater until pale and fluffy. (if you are using a stand mixer, I find it best to 'soften' the butter from cold with the mixer). Add vanilla, and sifted icing sugar and cocoa, and beat until well incorporated. Add the milk and beat on high until whipped and fluffy. Transfer to a large piping bag fitted with a large round tip (I used an Ateco #808)

ASSEMBLY 

Level off the cooled cakes with a sharp bread knife or cake leveler. Place one cake right side up on a turntable or cake stand, and pipe a thick layer of buttercream onto the surface of the cake. Spread out with a small offset spatula, then place the second cake upside down onto the buttercream. Ensure that they are well aligned, then using the piping bag, pipe a continuous line of buttercream around the middle of the cake, where the two layers meet. You will likely have some buttercream left over so feel free to use this on the top of the cake. Dust top of the cake liberally with icing sugar, and garnish with your favourite herbs (I like rosemary). Enjoy!