Serves 16

Ingredients

• 5                oz butter(room temperature)
• 2                large bananas, about 1 lbs
• 2 1/4          cup all purpose flour
• 1/3             cup unsweetened cocoa powder
• 1 1/4           tsp baking powder
• 1 1/4           tsp baking soda
•                    pinch salt
• 1 1/2          cups sugar
• 3                 eggs
• 1                 tsp vanilla extract
• 2/3              cup buttermilk

Filling

• 1/4              cup all purpose flour
• 3/4              cup sugar
•                    pinch of salt
• 1 1/2           cups milk
• 3                 egg yolks
• 2                 bananas
• 1/2              cup heavy cream

Frosting

• 4 oz.           chilled butter
• 1/2              cup milk
• 12               oz semisweet-chocolate chips

Instructions

Cake

1. Heat oven to 350 degrees.  Butter and flour two 9” cake pans.  Bring 5 oz. of butter to room temperature and keep the remaining 4 oz. chilled  Mash the bananas to make 1 1/4 cups puree.
2. Combine all purpose flour, cocoa, baking powder, soda and salt.  With an  electric mixer at medium low speed, beat 5 oz. of the butter and 1 1/ cups of sugar until fluffy and light in color, about 5 minutes.
3. Beat in the eggs one at a time, beating well after each addition.  Add 1 tsp. of the vanilla.  Reduce speed and beat in the mashed bananas.  Beat in flour mixture in thirds, alternating with the buttermilk, until just mixed.
4. Pour into prepared pans and bake until a toothpick stuck in the centre comes out clean, 30 – 35 minutes.  Cool in pans on wire racks 10 minutes.  Remove from pans and cool completely.

Cream Filling

1. Combine the all-purpose flour, the remaining 3/4 cup sugar and a pinch of salt in a saucepan.  Beat together 1 1/2 cups of milk and the yolks.  Stir into flour mixture until smooth.  Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil.  Continue boiling and stirring 2 minutes.
2. Pour through a sieve into a bowl.  Stir in the remaining 1/2 tsp vanilla.  Press a piece of plastic wrap directly against the surface of the cream filling to prevent a skin from forming.  Chill at least 1 hour.
3. Beat cream until it holds stiff peaks and fold into chilled cream filling.

Frosting

1. Cut the chilled butter into small pieces.  In a saucepan, combine remaining 1/2 cup milk and the chocolate chips and stir over low heat until smooth.  Remove from heat and stir in butter, a little bit at a time, until smooth.  Pour into a bowl and let stand until firm enough to spread, about 1 hour.

Assembly

1. Slice each cake layer in half horizontally.  Place 1 layer (bottom side down) on a serving plate.  Slice remaining bananas.  Spread cake layer with a third of the cream filling.  Top with a third of the banana slices and another cake layer.  Continue in the same way with 2 more layers, topping with the final cake layer.
2. Run a spatula around sides of cake to smooth the cream filling.  Cover sides and top with the chocolate frosting.