Your childhood favorite, except - dare we say... better?!
2 cups all-purpose flour, sifted
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
1 cup mashed bananas
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 banana, smashed
1/2 cup whole milk
3 cups powdered sugar, sifted
3 cups milk
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
6 egg yolks, beaten
2 teaspoons banana extract
Banana cake: Preheat oven to 300 degrees.
In a medium bowl, mix together the flour, baking soda, baking powder and salt. In a separate bowl, mix the mashed banana with the buttermilk. In a stand mixer, cream the butter and sugar until pale and fluffy. Add the eggs and vanilla and mix well. Incorporate the dry ingredients and the banana mixture, a bit at a time, alternating until all is used and mixture is smooth.
Pour into greased baking cups, filling halfway. Bake for 25 minutes, and allow to cool completely.
Banana frosting: In a blender, liquify the banana and the milk. Place this mixture into a bowl and whisk in the sugar one cup at at time.
Banana pudding: In a small saucepan, combine milk, sugar, cornstarch and salt. Cook over medium-high heat until it is thickened and bubbles form on the surface. Reduce the heat to low and cook for an additional 2 minutes. Remove from heat, take a small amount of the mixture and incorporate it into the beaten eggs to temper. Add the egg mixture to the pan and allow to come to a gentle boil. Cook for 2 minutes, stirring constantly. Remove from heat and stir in the banana extract. Allow to cool completely in a refrigerator.
Assembly: Using a piping bag filled with the pudding, inject a banana cake in 3 places along the bottom of the cake. Flip over. Pipe frosting onto the top of the cake and allow to rest. Repeat this for every cake and serve.