Ingredients

Banana cream:
3/4 pound very ripe bananas , cut into 1-inch chunks
3/4 cup whole milk
1/2 tsp. fresh lemon juice
1 tsp. unflavored gelatin
1/2 cup sugar
1 Tbsp. and 1 tsp. cornstarch
1/8 tsp. salt
3 large egg yolks
1 cup heavy cream , cold
3 Tbsp. unsalted butter , cut into pieces

Hazelnut brittle:
1/2 cup hazelnuts
1/2 cup sugar

Hazelnut crunch:
1/2 recipe hazelnut brittle
1 cup hazelnut paste
1/3 cup confectioners' sugar
3/4 tsp. salt
3 cups crisp rice cereal

Cake:
3 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
12 Tbsp. (1 1/2 sticks) unsalted butter , at room temperature
2 cups sugar
2 large eggs , at room temperature
1 pound very ripe bananas , mashed
1 cup buttermilk
1/4 cup vegetable oil

Hazelnut frosting:
1/2 cup hazelnut praline paste
4 Tbsp. unsalted butter , at room temperature
2 Tbsp. confectioners' sugar
Pinch of salt

Chocolate hazelnut ganache:
1/2 cup hazelnut praline paste
4 ounces Gianduja chocolate , coarsely chopped
3 Tbsp. good-quality hot fudge sauce
1/8 tsp. salt
1/2 cup heavy cream , cold

For assembly:
1/3 cup whole milk

Description

Chef Christina Tosi Baked Up A Supermoist Banana Cake, Then Added Four Distinctive Fillings And Toppings: Banana Cream, Hazelnut Crunch, Chocolate Hazelnut Ganache, And Hazelnut Frosting.

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