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Preheat the oven to 350 degrees F.
Mash ripe bananas with lemon juice. Set aside
In another bowl, combine the dry ingredients- flour, baking soda, and salt
In the base of a kitchen aid or in a large bowl, cream the sugar and butter for 3-5 minutes until pale and fluffy. Add each egg, one at a time and the vanilla and almond extract
Next on low, alternate the dry ingredients with the buttermilk, beginning and ending with the dry.
Add in the banana until just evenly combined and pour into 3 greased 9” round cake pans
Bake until a toothpick comes out clean (~40 minutes. Baking times vary so keep an eye on yours and test with a toothpick)
Remove cake from the oven and cool (it can be put in the freezer directly for an extra moist taste)
To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set asideIn a small pan over medium heat, heat cream and sugar until hot but just before boiling
Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
Set in the fridge until cooled but not hard
Ice the cake with the cooled ganache