When I tell you this is one of the best cakes I’ve ever made, I’m not exaggerating. It got the stamp of approval from the roommate (though she doesn’t love cake, this went into her top 5 cakes of all time). It got a thumbs up from a classmate who hates salt (and this cake veers salty). It got a double thumbs up from my cousin who ate it frozen out of the freezer.
Five or so days after making this cake (for no reason other than we had ripe bananas and leftover s’mores ingredients from camping) and giving about 60% of it away, I found myself balled up around my computer wondering why I was incapable of finishing this one school assignment and seemed to have been racked with major PMS symptoms with no period in sight and why I felt like I wanted to cry and curl up into a ball and sleep for a day. And then I realized it was probably due to eating slivers of cake several times a day, occasional to the detriment of real meals #adulting
Sugar overload. Sneaks up on me every time. (And right before spring break in tropical Costa Rica + Puerto Rico! Nice.)
This is why I can’t make nice things and keep them around.
After that awful afternoon, I put on my responsibility pants and froze the rest of the cake and started eating kale and tofu again and felt much better.
I think that was a long way of me trying to tell you that this cake should be an occasion cake, not an everyday cake. There’s far too much gooey, toasty marshmallow, silky graham cracker cookie butter-ish frosting and irresistibly salty cookie crumbs to remain unmolested in any single household for long. Oh, and it’s SUGARY in case you didn’t get that. And incredibly dense. The moist banana cake definitely compresses under the weight of thick layers of textured frostings (fluffy marshmallow! toothsome ganache! smooth graham cracker frosting!). Start people unaccustomed to these types of crazy layer cakes off with very small slivers.
Like any momofuku-inspired cake, there are more than a few components to this (five, to be exact), but it’s really not that difficult to pull together (like one of the components is melting chocolate chips and almond milk together. Takes like 2 minutes, with stirring). However, for your sanity, you may want to break this recipe up–for example, by making and freezing the banana cake and crumbs ahead of time, then making the frostings the day of assembly. This cake was heavily influenced by much drooling and lusting after Michelle’s banana cake (thanks Michelle!)
It’s your party, do what you want.