Brown Sugar Banana Cake
Preheat oven to 350°F and spray a 13 x 9-inch baking pan with nonstick spray.
Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
Beat butter, C&H® Light Brown Sugar and C&H® Granulated Sugar in a large mixer bowl on medium speed until pale and fluffy; beat in vanilla. Add eggs one at a time and beat until combined.
Combine banana and buttermilk in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with banana mixture (begin and end with flour mixture).
Spoon batter into prepared baking pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
Bake for 28 to 30 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let cake cool completely in pan on a wire rack.
Beat butter and salt in a large mixer bowl on medium speed until combined.
With the mixer on low speed, gradually add sifted cocoa, beating until incorporated. Mix in vanilla.
Add C&H® Powdered Sugar 1 cup at a time, alternating with 1 tablespoon of heavy cream. Scrape down the bowl as needed.
Add remaining 2 tablespoons of heavy cream and mix on low speed until combined, then beat on medium speed for 1-2 minutes, until light and airy.
Dollop frosting over cooled cake and swirl with an offset spatula. Chill cake for 20 minutes in the refrigerator before slicing.