Banana Cake with Cream Cheese and Caramel Frosting

OK, peeps, here is the cake. It is a pain in my bunsies to make, but it is also un-freakin-believeable.

Cake: Butter and flour two parchment-covered 9" cake pans.

Sift together and set aside: 2 3/4 C flour
1 1/2 t baking powder
1 t baking soda
1/2 t salt

In another bowl, mix the following together:
1 1/2 sticks (3/4 c) butter
1 2/3 C sugar

Add in 4 eggs, one at a time

With the mixer on low, add the flour mixture.

In another bowl, mash 3 really really ripe bananas, 1/4 C sour cream, 1 t vanilla

Fold banana mixture into main bowl

Divide mixture into two cake pans, bake at 350 for 35 minutes.

Cool completely.

Now for the tricky, messy part:

In a skillet, sprinkle 1/4 c sugar and heat on high, stirring or shaking occasionally, until carmelized. Add 3 T butter and stir constantly until butter is melted. Turn heat to medium and add three ripe bananas that have been sliced lenghtwise. Cook about 2 minutes on each side.

To assemble the cake:

One layer
Carmelized bananas
Other layer

Frost with any cream cheese frosting that you like, although I would make it instead of buy it, just because the store-bought ones tend to be very sweet, and this is a sweet cake already. Whatever.

You then want to pour caramel sauce all over the cake, and all over each piece that you cut. I made the sauce for this one but, in retrospect, would just use caramel ice cream topping next time because making caramel sauce chaps my hide.

Keep refrigerated while you are not eating this.