Ingredients:

  • 225 g (1 cup) Unsalted Butter, softened
  • 200 g (1 cup) Granulated Sugar
  • 4 large Eggs
  • 1 tsp Vanilla Bean Paste or Extract
  • 190 g (1 ½ cups) All-Purpose Flour, sifted
  • 1 Tbsp Baking Powder
  • ¼ tsp Fine Sea Salt
  • 120 ml (½ cup) Whole Milk
  • 360 ml (1 ½ cups) Whole Milk (for cream)
  • 240 ml (1 cup) Heavy Cream (Double Cream)
  • 240 ml (1 cup) Ripe Banana Puree (About 2-3 bananas)
  • 6 large Egg Yolks
  • 100 g (½ cup) Granulated Sugar (for cream)
  • 30 g (¼ cup) Cornstarch (Cornflour), sifted
  • 30 g (2 Tbsp) Unsalted Butter, cold, cubed
  • 1 tsp Vanilla Extract (for cream)
  • 120 ml (½ cup) Water (for syrup)
  • 100 g (½ cup) Granulated Sugar (for syrup)
  • 4 medium Bananas, ripe but firm, sliced thinly
  • 1 Tbsp Fresh Lemon Juice
  • 360 ml (1 ½ cups) Heavy Cream (Double Cream), cold (for Chantilly)
  • 50 g (¼ cup) Powdered Sugar (Icing Sugar)
  • 1 tsp Vanilla Extract (for whipped cream)
  • Optional: Toasted chopped pecans or walnuts for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bases of two 8-inch cake pans. In a stand mixer, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  2. Whisk together the sifted flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix only until just combined.
  3. Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a skewer comes out clean. Cool cakes in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  4. Prepare the Pastry Cream: Combine milk, heavy cream, and banana puree in a saucepan and bring to a gentle simmer. Remove from heat. In a separate heatproof bowl, whisk the egg yolks and sugar until pale and thick; then whisk in the cornstarch.
  5. Temper the eggs by slowly whisking one third of the hot milk mixture into the egg yolk mixture. Pour the tempered mixture back into the saucepan. Return to medium-low heat, whisking continuously until the cream thickens significantly and boils for 1 minute.
  6. Remove from heat, whisk in the cold cubed butter and vanilla extract. Pass the pastry cream through a fine-mesh sieve into a clean bowl. Cover the surface directly with cling film and chill completely for at least 2 hours.
  7. Prepare Simple Syrup: Combine water and sugar in a small pot and heat until the sugar is fully dissolved; let cool. Slice 4 medium bananas thinly and toss them gently in the lemon juice.
  8. Whip the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form (Chantilly cream). Reserve one third for the final topping, and gently fold the remaining two thirds into the fully chilled banana pastry cream to lighten the filling.
  9. Place the first cake layer on your serving plate. Brush the top with half of the cooled simple syrup. Spread half of the lightened banana pastry cream over the layer, and arrange half of the sliced bananas over the cream.
  10. Place the second cake layer on top. Brush with the remaining simple syrup. Spread the remaining lightened pastry cream and layer the remaining bananas. Cover the cake loosely and chill for a minimum of 3 hours to allow the pastry cream to set.
  11. Just before serving, top the chilled Banana Cream Cake with the reserved Chantilly cream (piped or spread) and sprinkle with toasted nuts, if desired.