Old-Fashioned Banana Spice Cake

Serving: 10-12
Prep Time: 90 minutes
Cook Time: 30 minutes
Total Time: 2 hours (plus chill time of 2 - 3 hours)

Ingredients:
Cake:
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 cup mashed ripe banana (2 to 3 bananas)
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of ground mace
1/2 cup buttermilk, at room temperature

Filling:
3/4 cup milk
1/4 cup granulated sugar
2 large egg yolks
3 tablespoons flour
Pinch of salt
1 tablespoon unsalted butter
3/4 teaspoon vanilla extract
1 or 2 tablespoons heavy cream (optional)

Topping:
1 cup heavy cream
3 tablespoons confectioners' sugar, sifted
1/4 teaspoon vanilla extract

Method:
1. Preheat the oven to 350°F. Butter and lightly flour the sides and bottoms of two 8-inch round cake pans; knock out the excess flour.
2. Using an electric mixer on medium speed, cream the butter and sugar together in a large bowl for at least 10 minutes, or until very light and fluffy. Beat in the eggs, mashed bananas and vanilla. Sift the flour, baking soda, salt and spices together onto a piece of waxed paper. Stir into the banana mixture alternately with the buttermilk.

3. Spoon into the prepared pans and smooth the tops with a rubber spatula. Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer the pans to wire racks and let cool for 10 minutes. Unmold onto the racks and let cool completely.

4. While the cake bakes, make the filling: In a small, heavy saucepan, heat the milk until small bubbles form around the edges of the pan. Meanwhile, beat the sugar and egg yolks together in a small bowl. Beat in the flour and salt. Gradually beat in the hot milk.

5. Return to the saucepan and cook over medium heat, stirring constantly, until the mixture beings to thicken and comes to a simmer. Lower the heat to low and continue stirring for 2 minutes. Remove from heat and beat in the butter and vanilla. Pour into a bowl, cover with a piece of plastic wrap pressed onto the surface of the custard, let cool slightly and refrigerate.

6. To assemble the cake: Split each cake layer in half. If the custard is too think to spread, thin it with a little cream. Spread one-third of the filling and arrange one-third of the banana slices evenly on three of the layers. Stack the layers and top with the fourth layer. Cover with plastic wrap and refrigerate for 2 to 3 hours.

7. Just before serving, make the topping: In a deep bowl, whip the cream until very soft peaks form. Beat in the sugar and vanilla. Spread the whipped cream frosting over the top of the cake, allowing some to drip down the sides.

Source: Birthday Cakes: Recipes and Memories from Celebrated Bakers by Kathryn Kleinman