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Banana Pudding Hummingbird Cake

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Makes 1 (9-inch) cake

Ingredients
  

  • 2 cups (529 grams) mashed ripe banana
  • 1 (8-ounce) can (227 grams) crushed pineapple in juice
  • 1 cup (200 grams) granulated sugar
  • 1 cup (220 grams) firmly packed light brown sugar
  • 1 cup (224 grams) canola oil
  • 3 large eggs (150 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • 3 cups (375 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup (113 grams) chopped toasted pecans
  • Vanilla Italian Buttercream (recipe follows)
  • 3 to 4 large unpeeled bananas (540 to 720 grams), peeled and cut crosswise into ¼-inch-thick slices
  • Vanilla Cream Filling (recipe follows)
  • Garnish: finely crushed vanilla wafers, bananas slices, whole vanilla wafers

Instructions

  • Preheat oven to 350°F (180°C). Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
  • In a large bowl, whisk together mashed banana, pineapple with juice, sugars, oil, eggs, and vanilla bean paste until well combined.
  • In another large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add flour mixture to banana mixture, stirring until combined. Fold in pecans. Divide batter among prepared pans (about 620 grams each), smoothing tops with a small offset spatula. Tap pans on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.
  • Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  • Level cooled cake layers, if desired; discard parchment. Place 1 layer, cut side up, on a cake turntable or a serving plate. Spoon 1 cup (140 grams) Vanilla Italian Buttercream into a pastry bag; cut a ½-inch opening in tip. Pipe a ½-inch-tall border around edge of layer. Arrange banana slices in a single layer within piped border. Spread half of Vanilla Cream Filling (about 164 grams) on top of bananas. Top with second cake layer. Pipe a ½-inch-tall border around edge of layer. Arrange banana slices in a single layer within piped border. (Reserve any leftover banana slices for garnish or another use.) Spread remaining filling on top of bananas. Top with remaining cake layer, cut side down. Using a large offset spatula, spread a thin layer of buttercream on top and sides of cake to create a crumb coat; refrigerate for 30 minutes.
  • Reserve 1½ cups (212 grams) Vanilla Italian Buttercream. Spread remaining buttercream on top and sides of cake; refrigerate for 20 minutes. Garnish bottom third of cake with crushed vanilla wafers, if desired, gently pressing crumbs into sides.
  • Place reserved buttercream in a pastry bag fitted with a medium open star tip (Wilton 1M). Pipe swirls of buttercream around top edge of cake. Garnish with banana slices, whole vanilla wafers, and crushed vanilla wafers, if desired.
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