Banana Banshee Supreme- part 1

This is not your casual Sunday banana cake. This is the one you bring when you mean business.

Four layers of light, airy banana cake get their lift from stiff meringue folded right into the batter alongside sliced almonds.

Between those layers sits a rich vanilla custard filling, thick and smooth.

The whole thing gets wrapped in a cooked flour frosting that’s buttery, not too sweet, and scented with both vanilla and almond extract.

It takes some effort, but the look on people’s faces when you set it on the table makes every step worth it.

Pro Tips

• Beat the egg whites until they hold stiff, glossy peaks. Under-whipped meringue won’t give the cake its signature lightness.
• Fold the meringue into the batter gently using a large spatula in slow, sweeping motions. Stirring deflates it and you lose all that air you just whipped in.
• Split each baked layer in half horizontally with a long serrated knife. Rotate the cake as you cut for an even split.
• Let the custard filling cool completely before assembling. Warm custard melts into the cake layers and makes everything slide apart.
• The cooked flour frosting needs to be whipped until it looks like whipped cream. If it’s grainy, keep beating. It will smooth out.