This celebration recipe is designed to maximize banana flavor in a moist and tender cake batter spiced with cinnamon, cloves, and nutmeg, topped with a beautifully light and fluffy Swiss meringue buttercream frosting and caramelized banana coins. The secret for getting intense flavor is using sweet, fragrant, superripe bananas. If your fruit isn’t soft and covered in brown-black spots when you’re ready to bake, you can speed things up in the oven. Set it to 300°F and prick your bananas all over with a fork. Lay them out on a parchment-lined rimmed baking sheet and bake for about 40 minutes, or until the skins are completely black and glossy. Let them cool, peel and mash with a fork, and you’re ready to go.
To make the buttercream:
To caramelize the bananas: