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Preheat oven to 350
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Line 2 baking sheets with parchment paper
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Sift together flour, baking powder, baking soda, salt and cinnamon into a bowl
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In a separate bowl combine bananas and sour cream
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Add butter, sugar, and brown sugar to the bowl of a stand mixer with the paddle attachment and beat until combined, about 3 minutes
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Add egg, vanilla bean paste, and almond extract until incorporated
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Add half the banana mixture until combined, then half the flour mixture, the rest of the bananas, then flour
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Transfer batter to a zip top bag, cut of about 1/4 inch of the bottom corner and pipe into 2 inch rounds on the prepared baking sheet about 1 1/2 - 2 inches apart
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Bake 12 - 14 minutes and cool completely on a rack by sliding the parchment paper with the cakes on it from the baking sheet to the cooling rack
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Beat the cream cheese, vanilla bean paste, and powdered sugar until smooth and creamy
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Spread the bottoms (flat side) of half the cakes with frosting and top with a plain cake bottoms/flat sides facing the frosting