Banana Cake with Fresh Banana Curd

▢4 large eggs, room temperature▢¼ cup (½ stick / 57 g) unsalted butter, room temperature▢2 tablespoons freshly squeezed lemon juice▢1 ½ cups (300 g) granulated sugar▢4 ripe bananas

Banana Cake

▢3 cups (375 g) all-purpose flour▢1 ½ teaspoons baking soda▢½ teaspoon kosher salt▢1 ½ cups (450 g) bananas▢2 teaspoons lemon juice▢1 cup (2 sticks / 227 g) unsalted butter, softened▢2 cups (400 g) granulated sugar▢2 teaspoons vanilla extract▢3 large eggs, room temperature▢1 ½ cups (360 g) buttermilk, room temperature▢whipped cream, for assembly

Instructions

Banana Curd

To a blender or food processor, add eggs, butter, lemon juice, sugar, and bananas (in that order).

If using a blender, turn the blender on high and blend until fully combined and silky smooth.

If using a food processor, start on low and then switch to high to achieve an extremely smooth consistency.

Pour all of the ingredients into a medium saucepan over medium-low heat. Stir constantly for about 5-10 minutes, or until the mixture thickens and coats the back of your spoon.

Remove from heat and allow to cool completely. (Refrigerate for 2-3 hours to expedite the cooling.)

Store in an airtight container in the refrigerator for up to 2 weeks.

Banana Cake

Heat oven to 350°F. Spray three 8-inch round cake pans with nonstick cooking spray. (You could also use the butter and flour method, line with parchment paper, or use GOOP*.)

In a medium bowl, sift together flour, baking soda, and salt. Set aside.

To the bowl of a stand mixer, add bananas, lemon juice, butter, sugar, and vanilla. Mix until incorporated and smooth. (You could also use a handheld mixer.)

Add in eggs, one at a time, beating well after each addition.

With mixer on low, add flour mixture to banana mixture alternativly with buttermilk, beginning and ending with flour mixture.

Mix until just combined.

Pour batter into the three prepared 8-inch round baking pans.

Bake for 28-32 minutes, or until the center no longer appears wet and an inserted toothpick is removed with a few crumbs.

Cool in pans on a wire rack for 10 minutes. Then, remove the cakes and place them on a wire rack to cool completely before assembly.

Assembly

Set one layer of cake on a cake stand. Pipe out a ring of whipped cream around the edge of the cake.

Drop banana curd onto the center of the cake, smoothing it out into an even layer.

Repeat with the second layer of cake.

Add the third layer of cake, piping out a ring of whipped cream around the edge.

Serve topped with sliced bananas.