Banana Cake with Biscoff Buttercream

INGREDIENTS

For the cake:

1 1/2 cups

mashed banana

2 tsp

lemon juice

2 tsp

vanilla

1 1/2 cups

buttermilk

3 cups

cake flour

1 1/2 tsp

baking soda

1/4 tsp

salt

1 tsp

cinnamon

1 stick

butter, browned

1 stick

butter, softened

1 cup

white sugar

1 cup

brown sugar

4 1/2 tsp

Ener-G egg replacer combined with 6 tablespoons warm water (or three eggs)

For the frosting:

3/4 cup

creamy Biscoff spread

1 stick

unsalted butter

3 tbsp

milk

1/2 tsp

vanilla extract (I used double strength vanilla)

1 1/2 cups

powdered sugar