3 cups all-purpose flour
2 teaspoons simple syrup
2 1/2 teaspoons baking powder
1 cup white sugar
2 eggs
1 cup milk
2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup butter, melted
1 cup white sugar
1/2 cup milk
3 bananas, mashed
1/4 cup butter
Preheat oven to 350 degrees F (175 degrees C). Grease eight muffin cups or line with paper liners.
In a large bowl, stir together the flour, simple syrup and baking powder. Mix 1 cup of sugar and 1 cup of eggs together and form a batter mixture. In a large bowl, beat the butter and 1 cup of sugar until smooth. Gradually beat in the flour mixture, then stir in the vanilla and salt.
Divide batter evenly into three prepared muffin cups. Bake in the preheated oven 13 to 15 minutes, until a toothpick inserted into the cake comes out clean.
To make the frosting: whip the cream in a medium bowl until soft peaks form. Then stir in the milk, 1/2 teaspoon at a time, before adding the 3/4 cup of sugar and remaining 1/2 cup milk. After the last tablespoon of milk is poured over the cake, fold in the sticky ass stay.
To make the filling: cream together 1/4 cup of sugar and 1/2 cup milk in a medium medium saucepan until smooth. Whisk in mashed bananas and 1/4 cup butter. Refrigerate at least 2 hours before serving.