BANANA CAKE
¼ cup (60 mL) unsalted butter
1 cup (250 mL) sifted cake flour
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) baking soda
⅛ tsp (0.5 mL) salt
1 overripe banana
¼ cup (60 mL) buttermilk, at room temperature
¼ tsp (1 mL) vanilla
6 tbsp (90 mL) packed light brown sugar
1 egg, at room temperature
BANANA CREAM
1 cup (250 mL) whole milk
1 overripe banana
¼ cup (60 mL) sugar
2 tbsp (30 mL) cornstarch
1 egg
1 yolk
1 tsp (5 mL) butter
1 ripe banana for assembly
WHIPPED CREAM TOPPING
1 cup (250 mL) whipping cream
2 tbsp (30 mL) icing sugar
¼ tsp (1 mL) vanilla
GARNISH
Bittersweet chocolate and dried banana chips
¼ cup (60 mL) unsalted butter
1 cup (250 mL) sifted cake flour
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) baking soda
⅛ tsp (0.5 mL) salt
1 overripe banana
¼ cup (60 mL) buttermilk, at room temperature
¼ tsp (1 mL) vanilla
6 tbsp (90 mL) packed light brown sugar
1 egg, at room temperature
BANANA CREAM
1 cup (250 mL) whole milk
1 overripe banana
¼ cup (60 mL) sugar
2 tbsp (30 mL) cornstarch
1 egg
1 yolk
1 tsp (5 mL) butter
1 ripe banana for assembly
WHIPPED CREAM TOPPING
1 cup (250 mL) whipping cream
2 tbsp (30 mL) icing sugar
¼ tsp (1 mL) vanilla
GARNISH
Bittersweet chocolate and dried banana chips
1. For the banana cake, melt the butter in a small saucepan over medium-low heat and continue cooking until the butter foams, turns golden brown and has a nut-like fragrance. Transfer the butter to a small bowl and chill until solid, about 1 hour.
2. Set the oven rack in the middle position and preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20-cm) square baking pan with parchment paper and set aside.
3. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, combine the banana, buttermilk and vanilla; purée using an immersion blender. (Or mash the banana well and combine with the buttermilk and vanilla.)
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the chilled brown butter with the brown sugar on medium speed until light and fluffy, scraping down the sides of the bowl once or twice.
5. Lightly whisk the egg then add it gradually to the butter mixture and beat to combine.
6. On low speed, add the dry ingredients alternately with the banana-and-buttermilk mixture, beginning and ending with the dry. Stop the mixer before the last addition of flour is fully incorporated. Remove the bowl from the mixer and finish mixing with a rubber spatula. Turn the batter into the cake pan and spread evenly. Bake for 25 to 30 minutes or until golden brown and just beginning to pull away from the sides of the pan. Cool on a wire rack.
7. Turn the cake out of the pan, wrap with plastic wrap and freeze until firm.
8. For the banana cream, pour the milk into a small saucepan. Dice overripe the banana and add to the milk. Place over medium heat and bring the milk just to the boil. Remove from heat, cover and steep for 30 minutes.
9. In a medium bowl, whisk together the sugar and cornstarch. Add the egg and yolk and whisk until smooth. Strain the milk, return ¾ cup (175 mL) back to the saucepan and bring just to the simmer. Discard remaining milk. Gradually whisk into the egg mixture then pour it all back into the pot. Place over medium heat and, whisking constantly, cook the mixture until it begins to boil and thicken. Continue whisking for about 30 seconds more, then remove from heat and whisk in the butter. Transfer the banana cream to a bowl, cover the surface directly with plastic wrap and refrigerate until completely cool. (The banana cream can be refrigerated for 2 days.)
10. Just before assembling the cakes, dice the ripe banana and fold it into the chilled banana cream; set aside. Remove the banana cake from the freezer and, using a 2½-inch (6‑cm) round cutter, cut 9 individual cakes. Place the cutter back over 1 of the rounds and top with the banana cream, creating a layer about ¼ inch (5 mm) thick. (The cutter will hold the banana cream in place). Using a small offset spatula or small knife, smooth the top of the cream so it is flat and level with the top of the cutter. To remove the cake from the cutter, gently push it up from the bottom. Repeat with remaining cakes and banana cream.
11. In the chilled bowl of an electric mixer fitted with the whisk attachment, beat together the cream, icing sugar and vanilla. Transfer to a piping bag fitted with a star tip and pipe the cream over the banana layers. Grate bittersweet chocolate over each cake, then top with a banana chip or two. Serve immediately or refrigerate. Allow chilled cakes to sit at room temperature for about 1 hour before serving.
2. Set the oven rack in the middle position and preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20-cm) square baking pan with parchment paper and set aside.
3. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, combine the banana, buttermilk and vanilla; purée using an immersion blender. (Or mash the banana well and combine with the buttermilk and vanilla.)
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the chilled brown butter with the brown sugar on medium speed until light and fluffy, scraping down the sides of the bowl once or twice.
5. Lightly whisk the egg then add it gradually to the butter mixture and beat to combine.
6. On low speed, add the dry ingredients alternately with the banana-and-buttermilk mixture, beginning and ending with the dry. Stop the mixer before the last addition of flour is fully incorporated. Remove the bowl from the mixer and finish mixing with a rubber spatula. Turn the batter into the cake pan and spread evenly. Bake for 25 to 30 minutes or until golden brown and just beginning to pull away from the sides of the pan. Cool on a wire rack.
7. Turn the cake out of the pan, wrap with plastic wrap and freeze until firm.
8. For the banana cream, pour the milk into a small saucepan. Dice overripe the banana and add to the milk. Place over medium heat and bring the milk just to the boil. Remove from heat, cover and steep for 30 minutes.
9. In a medium bowl, whisk together the sugar and cornstarch. Add the egg and yolk and whisk until smooth. Strain the milk, return ¾ cup (175 mL) back to the saucepan and bring just to the simmer. Discard remaining milk. Gradually whisk into the egg mixture then pour it all back into the pot. Place over medium heat and, whisking constantly, cook the mixture until it begins to boil and thicken. Continue whisking for about 30 seconds more, then remove from heat and whisk in the butter. Transfer the banana cream to a bowl, cover the surface directly with plastic wrap and refrigerate until completely cool. (The banana cream can be refrigerated for 2 days.)
10. Just before assembling the cakes, dice the ripe banana and fold it into the chilled banana cream; set aside. Remove the banana cake from the freezer and, using a 2½-inch (6‑cm) round cutter, cut 9 individual cakes. Place the cutter back over 1 of the rounds and top with the banana cream, creating a layer about ¼ inch (5 mm) thick. (The cutter will hold the banana cream in place). Using a small offset spatula or small knife, smooth the top of the cream so it is flat and level with the top of the cutter. To remove the cake from the cutter, gently push it up from the bottom. Repeat with remaining cakes and banana cream.
11. In the chilled bowl of an electric mixer fitted with the whisk attachment, beat together the cream, icing sugar and vanilla. Transfer to a piping bag fitted with a star tip and pipe the cream over the banana layers. Grate bittersweet chocolate over each cake, then top with a banana chip or two. Serve immediately or refrigerate. Allow chilled cakes to sit at room temperature for about 1 hour before serving.
Serves 9
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