1. Preheat your oven to 180°C (350°F). Start by mashing your bananas well with a fork—remember, the more brown spots they have, the tastier the cake will be!

In a large bowl, beat the eggs and sugar with a mixer until the mixture is frothy and pale. Add the sour cream, melted butter, buttermilk, vanilla, and your mashed bananas. At this stage, switch to a spatula or spoon and gently mix everything by hand.

2.  In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add these dry ingredients into your wet egg mixture. Stir only until the flour is just combined and the batter is smooth. Be careful not to overmix, or the cake may become dense.

3. Pour the batter into a 25 cm (10-inch) round cake pan. Bake for 1 hour and 15 minutes. Toward the end of the baking time, test the center with a knife or toothpick; if it comes out clean, it’s ready. (Note: Baking times can vary by oven, so keep an eye on it near the end).

4. While the cake is baking (or cooling), make the cream. Beat the softened cream cheese and butter together until fully combined. Add the vanilla. Reduce the mixer speed to medium and gradually add the powdered sugar.

Finally, pour in the heavy cream. Beat briefly just until the frosting is firm and spreadable.

• Tip: Do not overbeat after adding the heavy cream, or the mixture might curdle. If it does separate, add a splash of milk and stir gently to fix it.

5. Once the cake has cooled completely, slice it horizontally into three equal layers. Spread the frosting between the layers and coat the top and sides of the cake. Decorate as desired and serve!