Preheat oven to 350°F. Prepare two 8” springform cake pans with cooking spray and parchment. Add flour, baking powder, baking soda, and salt to a medium bowl. Whisk until well-combined. Set aside.

Place SunButter in a microwave safe bowl or measuring cup, and place into the microwave for 30 seconds to warm. Remove and stir.

In a separate large mixing bowl, add the warm SunButter, sour cream, vegetable oil, brown sugar, smooth mashed bananas, eggs, and vanilla. Whisk until well-combined and smooth.

Add the dry ingredients to the large bowl with the wet ingredients, then whisk until a smooth batter comes together.

Divide the batter evenly between the two prepared pans, then place into the oven to bake for about 30-35 minutes, or until an inserted toothpick comes out clean. Allow cakes to cool completely before frosting.

Add butter to a stand mixer fitted with the whisk attachment or a large bowl. Beat on high until butter is doubled in volume, and looks light and fluffy, about 3-5 minutes.

Turn the stand mixer or hand mixer to low and slowly add the confectioners sugar, both cocoa powders and salt. Beat on medium until completely incorporated and smooth.

Add in the hot coffee, then beat until well-combined and fully incorporated.

Level off each of the cake layers to remove any doming from the cakes.

Place one cake layer onto your serving plate or onto a cardboard cake circle. Spread an even layer of buttercream, about 1″ to 1 ½” thick, across the top of the layer.

Add the second layer on top, then repeat step 2 and also frost the outside of the cake. Decorate the top with anything you’d like!