Banana Cake

For the cake:
Preheat oven to 350ºF. Spray three 9-inch cake pans with baking spray and set aside.

In a large mixing bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, beat butter and sugar until light and fluffy. Beat in vanilla, sour cream and canola oil until combined. Beat in eggs and egg white one at a time until combined. Add mashed bananas. Gradually beat in the dry ingredients a little at a time until combined.

Divide batter between the 3 cake pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

For the cinnamon frosting:
In a large bowl, beat butter, cinnamon, and vanilla until light and fluff. Add powdered sugar a little at a time. Stir in whipping cream as needed to reach desired consistency.

Scoop 1 cup of frosting into a piping bag and set aside.

To assemble the cake, use a cake leveler and cut the domes off the cake. Place 1 cake layer onto plate and scoop about 1 cup of frosting on top. Smooth evenly. Repeat with remaining 2 layers. Frost top and sides of cake as well.

Pour caramel sauce into a squeeze bottle. Pour caramel sauce in drips over the sides of the cake.

Pipe remaining dollops of frosting on the top of the cake using a star tip. Garnish with vanilla wafers.