Banana Cream Cake

 To get started: 

Follow the link for the Barefoot Contessa's Coconut Cake recipe I used (copied below), omitting the coconut for this cake, but very yummy as a coconut cake too. Make frosting using Ina's recipe, or cheat and buy it (but be sure to whip it before using it) then whip some real heavy whipped cream (no cheating here please) and sliced fresh bananas.

Bringing it all together: 
Tip: If you have never made a cake before, I recommend reading a few cake recipes from professional bakers. TheMiette book gives great lessons on everything in their books. Barefoot Contessa also has several cake recipes in her books. Of course Martha Stewart has books, TV shows and blogs dedicated to excellent baking techniques. Arm yourself with information and the process will be easier. 

Ina's Cake recipe: 
¾ pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans 
2 cups sugar 
5 extra-large eggs, at room temperature 
1½ teaspoons pure vanilla extract 
1½ teaspoons pure almond extract 
3 cups all-purpose flour, plus more for dusting the pans 
1 teaspoon baking powder 
½ teaspoon baking soda 
½ teaspoon kosher salt 
1 cup milk  

Preheat the oven to 350 degrees. Grease two 9-inch round cake pans, then line them parchment paper. Grease them again and dust lightly with flour. 

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned. 

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula. 

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling. 
Start with 2 prepared 9" round cakes which have been cooled or frozen.
Cut the 2 rounds in half horizontally creating 4 discs:
When ready to assemble, slice the cake into  two horizontal layers/discs. Thin discs will ensure the proper cream/banana/cake ratio. Have the 4 thin discs ready to go, then prepare the cream and bananas. Having a tall cake stand will help with assembly.

Note: if the layers come out crooked or lop-sided, adjust the discs so that when combined they are even. Remember, it won't matter once it's frosted, so don't stress about it.

Not to worry: If you think the cake came out too dry, after slicing the discs, brush each disc with simple syrup or liqueur, like Grand Marnier or Cointreau. This will moisten up the cake. 

Prepare the Frosting 
Ina's Cream Cheese frosting: 
1 pound cream cheese, at room temperature 
½ pound (2 sticks) unsalted butter, at room temperature 
¾ teaspoon pure vanilla extract 
¼ teaspoon pure almond extract 
1 pound confectioners’ sugar, sifted
In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!). 

Whipping Cream & Bananas:
3 cups heavy whipping cream
2 Tbl. sugar
3-4 bananas, just ripe

Assembly - don't walk away or take a call during this time: 
When the discs are cut and ready for assembly, beat the whipping cream and sugar with an electric beater into stiff peaks. Use cold cream and a cold bowl for best results. Don't over-beat or you'll get butter.
Note: If you prepare either the cream or slice the bananas too early, the cream may wilt and the bananas will turn brown. 
Slice 3-4 bananas, one at a time, in half and then lengthwise, Placing the slices on top of the whipped cream, as shown below, then adding more as you build the cake up. You can also cut them into discs.

Once the layers are built, it's time for the frosting. If you have room in your refrigerator chill the cake while preparing the frosting. It makes frosting easier. 

Tip: When frosting, place parchment paper squares on top of the plate where the cake will sit, then put the cake base (cardboard), if you have one, on top of the plate to decorate so that when you are done decorating, you can pull the paper out and your cake plate will be clean.

One last thing. If this all seems to daunting, start with baby steps. You can buy prepared cakes un-frosted, from the bakery at your grocery store. You can also use a box mix. You can buy frosting in the market or at a bake shop which sells fresh butter-cream frosting. Buy the basic white or vanilla and add color or flavor to your liking. Be sure to whip it up before using it.
I guarantee that your loved ones will appreciate the effort even if you take shortcuts. At the end of the day, gathering around the cake is the best moment of all.