• Preheat oven to 350° (F). Grease and flour two 9" springform pans OR three 9" round cake pans. *The springform pans are deep enough to hold the batter split in two, but if you don't own them, just make it into three cakes - we don't want oven overflow!
• Mash bananas well and place them in a small bowl; set aside.
• In a medium-sized bowl combine the flour, baking powder, baking soda, salt and spices; set aside.
• In a large bowl combine the oil and brown sugar; beat well to combine; about 2 minutes.
• Beat in eggs, one at a time, beating well after each addition. Stir in vanilla.
• On low speed (or very slowly if mixing by hand) add in the flour mixture alternately with the sour cream. Using a rubber spatula, fold in bananas just until combined.
• Pour batter into prepared pans and bake in preheated oven for 45-60 minutes, or until a cake tester inserted in center comes out clean.
• Allow the cakes to cool in the pan for 20 minutes before transferring to a cooling rack to cool completely.
• While the cakes chill, you can make your frosting!

For the Chocolate Cream Cheese Frosting:

• Combine the cream cheese and butter in a large bowl or in the bowl of a stand mixer. Using a handheld electric mixer or the paddle attachment on the stand mixer, beat the butter and cream cheese on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed; about 2 minutes. Reduce the mixer speed to low and gradually add in the sifted confectioners' sugar and cocoa powder. Add in the salt, vanilla, and heavy cream and beat on medium-high speed for 2 full minutes. If the mixture appears too thick, add more cream, one tablespoon at a time, until desired consistency has been reached.
• Spread frosting on cooled cake layers and decorate as desired.