Preheat oven to 350*F spray two 8-9 inch round cake pans with cooking spray
Dry Ingredients: Sift Flour, baking soda, baking powder, and salt into a bowl.
Puree bananas in a food processor or a blender until rich and creamy
Use a electric mixer to beat eggs, and sugar until fluffy and light. Add oil, then vanilla extract until well mixed. Add mashed bananas, mix until well incorporated.
Add 1/4 cup dry ingredients to mixer, alternate with buttermilk. Continue alternating both, finish with the dry ingredients. Mix until just blended (do not over mix), then pour into the prepared pan.
Place the pans on the center rack of the oven and bake for 30 minutes or until the cake spring back to the touch. Remove and let cool.
Let cool completely before shaving off tops.
Sift Cocoa and sugar together place in bowl
Place butter, cocoa, and sugar into mixer until fluffy and light
Add Torani hazelnut syrup, heavy whipping cream & vanilla extract
Mix until fluffy and light again
Use icing to frost cake entire cake (make very generous spread of icing in between each layer of cake)