Directions

Banana Cake

1. Cream together butter and sugar in a mixing bowl until light and fluffy. 

2. Beat in eggs, bananas, vanilla and banana liqueur.

3. In a separate bowl, sift together dry ingredients.

4. Add to the banana mixture alternately with buttermilk. 

5. Line three 8” round pans with parchment paper and spray with nonstick cooking spray.

6. Pour the batter evenly among the three pans.

7. Bake at 350F for 18 to 20 minutes. Cool for 10 minutes and invert cakes on racks to cool completely. 

Banana Cream Filling

1. Pour the milk into a medium saucepan and heat the milk to just under the boiling point (bubbles will form on the surface.)

2. In a large bowl, whisk the egg yolks with the sugar, cornstarch and salt.

3. Pour half of the hot milk mixture into the egg yolks stirring constantly, and then pour the rest of the mixture in, whisking constantly.

4. Pour the contents back into the saucepan and cook over medium heat, stirring constantly, until mixture thickens, about 2 minutes. (Do not allow to boil or it will curdle the eggs).

5. Immediately strain through a fine sieve into a bowl.

6. Whisk in the butter and banana liqueur.

7. Cover the surface with plastic wrap and chill completely.

Stabilized Whipped Cream

1. Place gelatin and water In a small heatproof measuring cup. Allow to soften for 5 minutes.

2. Set cup in a pan of simmering water and stir occasionally until gelatin is dissolved.

3. Remove the cup from the pan and allow to cool.

4. Gelatin must be still liquid but not warm when adding to the cream.

5. In a chilled bow with a wire whisk attachment, whisk the cream and sugar until it begins to thicken.

6. Slowly add the gelatin, in a steady stream, beating constantly.

7. Add the vanilla bean paste and banana liqueur and beat until stiff peaks form.

8. Scoop into a large pastry bag fitted with a coupler and store in the refrigerator until ready to use.

Banana Swiss Buttercream

1. Add egg whites, sugar and salt in a bowl and whisk together.

2. Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl. Whisk the egg whites occasionally while it warms up.

3. When the mixture has warmed, whisk it constantly until it reaches 160ºF or until it's not grainy between your fingers.

4. Transfer the mixture to a stand mixer, and whip with a whisk attachment until glossy peaks form and the mixture is at room temperature.

5. Switch to a paddle attachment, turn the mixer to low speed.

6. Add butter, 1 tablespoon at a time, allowing to fully incorporate before adding the next.

7. Once all the butter is incorporated, add the vanilla paste and banana liqueur.

8. Add food coloring as desired.

9. Spoon into a pastry bag fitting with a star tip.

10. Store remaining buttercream in a medium covered bowl until ready to use.

Simple Syrup

1. Place in a sauce pan and simmer until sugar dissolves, about 3 minutes. Pour into a bowl and set aside to cool.

Graham Cracker Crust Layer

1. Preheat the oven to 350° F.

2. Melt butter in small saucepan.

3. Pour graham cracker crumbs into a large bowl.

4. Add sugar and salt to the crumbs.

5. Pour melted butter over crumbs and mix together.

6. Line the bottom of three, 8-inch cake pans with a round of parchment paper.

7. Divide the mixture into three equal parts, weighing the portions.

8. Spoon ⅓ of the mixture into each pan.

9. Using the bottom of a dry measuring cup, press crumbs into an even layer on the bottom only. Bake for 7 to 10 minutes or until the crusts are fragrant and beginning to brown.

10. Transfer to a wire rack and keep the crusts in the pan to cool completely.

Assembly

1. Crumble one graham cracker crust and set aside in a small bowl.

2. Place one cake layer on an 8-inch cake board.

3. Brush with two teaspoons of the banana liqueur thinned with a little simple syrup.

4. Place one graham cracker crust round on top.

5. Pipe a ½” dam of buttercream around the edge.

6. Pipe 3/4 cup of pastry cream evenly over the crust layer, making sure to not breach the dam.

7. Arrange two layers of sliced bananas on top, pressing down lightly.

8. Gently spread a little bit of pastry cream over the banana to seal.

9. Pipe a thin layer of whipped cream evenly over the top.

10. Repeat: Cake, Liqueur, Graham Cracker Crust, Buttercream dam, Pastry Cream, Bananas, Whipped Cream

11. Stack the third cake layer on top

12. Brush with two teaspoons of the banana liqueur mixture

13. Frost the sides of the cake and a small rim on the top border to make a base for the top border

14. Using a 6-inch cardboard circle as a guide, pipe a ¾” border of buttercream around the top Crumble graham cracker crust crumbs onto the buttercream border to create the appearance of a crust edge. (Keeping the cardboard circle in place and using a convex quarter circle of parchment paper to keep the crumbs from falling down the side of the cake.

15. Press the remaining graham cracker crumbs up about ⅓ of the sides

16. Spread the center with enough pastry cream to cover.

17. Pipe a border of stabilized whipped cream around the outside of the top.

18. Decorate with white and yellow edible flowers and dried banana chips.