Preheat the oven to 350°F.

Mash ripe bananas with lemon juice and set aside.

In a bowl, combine flour, baking soda, and salt.

In a large bowl, cream together the sugar and butter for 3-5 minutes until pale and fluffy. Add the eggs one at a time, then add the vanilla and almond extract.

On low speed, alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients.

Mix in the mashed bananas until just combined. Pour the batter into 3 greased 9” round cake pans.

Bake for about 40 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10-15 minutes, then transfer to a wire rack.

Place chocolate, butter, salt, and vanilla in a bowl.

In a small pan, heat the cream and sugar over medium heat until hot but not boiling.

Pour the hot cream mixture over the chocolate mixture and let sit for 1 minute. Stir until smooth.

Chill the ganache in the fridge until it thickens but is still spreadable.

Once the cake layers are completely cool, spread the ganache over each layer and stack them.

Cover the entire cake with the remaining ganache.

Let the cake set before serving.