• Line a 9" x 13" (23 x 33 cm) Baking Dish like you would usually do, set aside.

  NOTE: For this recipe, I used my 9 x 13 Rectangular Mold from bonCOOK placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350℉/180℃.

BANANA BREAD PREPARATION

• In a small bowl, mash the ripe bananas until they are broken down for the most part and not in large lumps. Set aside.
  14.10 oz overripe bananas
  
• In a mixing bowl, whisk together the all-purpose flour together with the baking powder, baking soda, ground cinnamon, and sea salt. Set aside.
  13.23 oz all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp sea salt
  
• In a separate mixing bowl, using a handheld mixer, cream the softened butter until smooth.
  6 oz butter
  
• Add in both sugars and continue to cream together until smooth.
  7.06 oz granulated sugar, 3.53 oz light brown sugar
  
• Add in the eggs one at a time, mixing between each addition. Add in the vanilla with the last egg. Mix until the mixture is nice and smooth.
  3 Large Eggs, 2 1/2 tsp vanilla bean paste
  
• Add the mashed bananas to the sugar mixture. Mix until smooth.

  NOTE: There will be some banana lumps, that is perfectly okay.
  
• Alternatively, add the dry ingredients and milk/hevy cream to the banana mixture, starting and ending with the flour. Between each addition, mix until just combined.
  9.35 oz milk, 3.53 oz heavy cream
  
• Pour the batter into the prepared pan. Smoothing out the edges.
  

BAKE!

• Bake for 30 minutes 350℉/180℃. (Every oven heats differently, monitor your Cake from 25 minutes). It is ready when the toothpick inserted comes out almost clean or with little to no crumbs.

  Once your banana bread is out of the oven let it cool down completely. It will take about 60 minutes of so.
  

CHOCOLATE BUTTERCREAM PREPARATION

• Bloom the cocoa powder - In a microwavesafe bowl, add the heavy cream and milk. Heat for 30 seconds until hot.

  Mix in the cocoa powder until it forms a paste.

  NOTE: This process expands the cocoa solids and releases locked-in flavor compounds. It results in a richer, more intense chocolate flavor and a deeper color.
  2.12 oz unsweetened cocoa powder, 2.65 oz heavy cream, 1.41 oz heavy cream
  
• In a mixing bowl, using a handheld mixer, cream the softened butter until smooth.

  Add 1/2 of the powdered sugar and mix until combined.

  Add the cocoa paste and mix until combined.

  Add the remaining half of the powdered sugar, vanilla bean paste and sea salt. Mix until the buttercream is soft and smooth. Transfer to a piping bag.
  4 oz butter, 12.70 oz powdered sugar, 2 tsp vanilla bean paste, 1/4 tsp sea salt
  

ASSEMBLY

• Once the cake has cooled down, use a circle cookie cutter about 3 1/4" (8 cm). You should be able to cut out 12 circles. Place the cut-out cakes onto a cookie sheet fitted with parchment paper.

  NOTE: The scraps are delicious ; the perfect treat to snack on.
  
• Slice each cake in half, set aside.
  
• Take a paper cup, place one slice of cake (Cut face up), gently pushing it down.
  
• Pipe a thin layer of chocolate buttercream.
  
• Top with one slice cake (Cut face down), gently pushing it down.
  
• Pipe a second layer of chocolate butter cream. Use an offset spatula on top of the cake, making it line up perfectly with the top of the paper cup.

  Gently pour the brown nonpareils into a shallow dish.

  NOTE: They bounce easily, so do this gently to prevent them from going all over the place.

  One cup at a time, flip the frosted cake into the bowl of nonpareils to coat the entire top in sprinkles. Repeat for each cake. 
  brown nonpareils
  
• These cakes keep well in the refrigerator up to 3 days. Let them bring back to room temperature (about 10-15 minutes) before digging in! Enjoy & Bon Appétit!