Preheat the oven to 350°. Spray cake rounds with cooking spray and line with parchment paper. Mix mashed bananas with lemon juice and set aside. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Cream butter and sugar until light and fluffy. Add eggs and extracts. Add flour and buttermilk, then fold in banana mixture. Beat the egg whites until stiff & fold into banana cake batter until no streaks remain. Divide batter between prepared pans.
Bake for 30-33 minutes. Turn onto wire racks to cool completely. Beat remaining softened butter until smooth. Mix in half the can of dulce de leche and salt until combined. Fold in whipped topping until smooth.
Cook the bananas in a skillet with butter. Place them in a single layer and cook until golden brown then flip. Remove from heat to cool.
Add Cool Whip to the chilled cake. Swirl the remaining dulce de leche over the whipped topping. Place fried bananas on top and serve. Enjoy!
Sub all-purpose gluten-free flour for a GF cake recipe (works great!)
Make homemade dulce de leche using sweetened condensed milk
Add candied pecans, toffee bits, or drizzle hot fudge over the top
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