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1
Preheat your oven to 350 degrees.
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2
In a small bowl mash the bananas and mix with the eggs, vanilla and yogurt.
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3
In a large bowl, using a hand mixer, cream together the room temp butter with the brown sugar and granulated sugar until light and fluffy.
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4
In a small bowl mix together the flour, baking powder, baking soda and salt.
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5
Toss the blueberries with a 1/4 cup of flour in a small bowl and set aside.
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6
Add half the banana mixture to the butter and sugar mixture and mix with the hand mixer until mostly combined.
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7
Add half the flour mixture next and again mix until just mostly combined.
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8
Next add the remaining banana mixture, mix. Followed by the remaining flour mixture, mix. Do not over mix.
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9
Using a spoon or rubber spatula, gently stir in the blueberries.
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10
Prepare two 9 or 10 inch round baking pans with butter or sprayed with non stick spray. Divide the batter evenly between the two pans.
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11
Place the pans on a large baking sheet and bake for approx 45 minutes or until a toothpick comes out clean. Rotate the pans once halfway through the cooking time for even baking.
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12
Allow the cakes to cool completely.
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13
While they are cooling you can make the buttercream. In a large bowl add the butter, powdered sugar, vanilla and whipping cream. Whip with a hand mixer until light and fluffy {will take about 5-6
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14
minutes depending on the strength of your mixer}.
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15
Once the cake is completely cooled you can frost it. Place one cake round onto a platter or cake stand and add a thin layer of the buttercream to cover the top. Carefully place the other round directly on top and frost the entire cake.
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16
For the caramel drizzle, place the caramels and cream into a small saucepan over very low heat. Stir constantly until melted and smooth. Allow the caramel to cool before drizzling over the cake.
