Preheat kitchen oven to 160 °C.
Sift cornstarch, flour, soda, baking powder, and 1/2 tsp. salt into a medium baking bowl.
In a mixing cup, combine mashed bananas, buttermilk and 1 tsp vanilla extract.
In a large wide bowl, cream in about 100 g butter as well as the sugar. Gradually beat in the eggs. On top of that, in three steps, fold in the banana mixture alternately with the flour mixture.
Divide batter evenly among the three pans. Bake in the oven until the top is flattened and only a few crumbs are left hanging on the stick, about 20 min. Stand for 10 min. then loosen the edge with a kitchen knife, turn the bases out onto a rack and cool completely.
Beat cream cheese and remaining 200 g butter in large baking bowl until smooth and creamy. Add 1 tbsp vanilla extract and a little salt, gradually stir in the powdered sugar. Chill for at least 15 minutes to make the mixture firm enough to spread.
Place one cake layer on a cake plate. Spread about 1/2 cup of the cream cheese mixture on top. Top with half of the banana pieces, leaving a 1/2-inch border free. Spread second cake layer with one-fourth of cream cheese mixture, gently placing cream cheese side down on top of banana pieces. Repeat the process.
Spread top and edges of cake with remaining amount. [Can be prepared 1 day in advance].
Cover and set aside to cool. Before
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