Banana Boston Cream Pie
"This isn't really a pie, as the name suggests, but a two-layered sponge cake. It differs from the original Boston Cream Pie in that we use bananas in the batter to make it even richer. Here's a quick clean-up tip: when assembling the cake, place a baking sheet under the wire rack to catch the drips as you pour on the chocolate. Drizzling on the chocolate can get very messy!..."
INGREDIENTS
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10 tablespoons (1 1/4 sticks) plus 2 teaspoons unsalted butter, at room temperature, divided
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2 cups mashed ripe bananas (about 6 medium bananas)
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1 cup sour cream
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4 large eggs
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1 tablespoon pure vanilla extract
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4 cups cake flour
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1 3/4 cups sugar, divided
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2 teaspoons baking soda
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1 1/2 teaspoons baking powder
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1 teaspoon salt
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Pastry Cream, recipe follows
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Chocolate Ganache, recipe follows
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2 cups plus 2 tablespoons heavy cream, divided
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1/2 cup plus 3 tablespoons sugar, divided
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1/2 vanilla bean, split lengthwise in half and seeds scraped out, seeds and bean reserved
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3 large egg yolks
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3 1/2 tablespoons cornstarch
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2 cups heavy cream
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1 1/4 pounds semisweet chocolate, chopped (about 3 1/4 cups)
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