The plan was to make the Momofuku Banana Layer Cake for my birthday, but the process is so complicated that I decided to take the “essence” of the recipe and turn them into cupcakes.
A major factor in this decision is that the entire cake must be placed in the freezer and there’s no way our freezer is big enough to fit a 3 layer cake.
I made the cake as from the book and then adapted the frosting into a swiss meringue buttercream using the banana pudding recipe in the book.
I was going to add a chocolate ganache and hazelnut brittle as well but I ran out of energy at this point. I filled it with some Homemade Nutella instead.
If you’re interested in making the authentic Momofuku Banana Layer Cake make sure to check out their book. It goes into painstaking detail. I skipped a lot of the small touches but it had a brilliant rich banana flavor. To keep from becoming overwhelmed break into steps over a few days.
Happy Belated Birthday to me!
85g unsalted butter, at room temperature
20g grapeseed oil (I used vegetable oil)
2g banana extract
225g super ripe bananas (like way overripe)
3g baking powder
3g baking soda
225g super ripe bananas
75g double cream
3 egg yolks
2 gelatin sheets (or 1 tsp powdered gelatin)
yellow gel color
3 egg whites
1/2 cup sugar
225g unsalted butter at room temperature (but not too soft) cut into cubes
- Make the pudding. In a blender puree the bananas, cream and milk until smooth. Add the sugar, cornstarch and yolks and blend until combined. Pour the mixture into a medium sized saucepan. Rinse out the blender.
- In a small bowl bloom the gelatin. I placed the powdered gelatin in a bowl with 1 tablespoon of cold water.
- Whisk the contents of the saucepan over medium low heat. Bring to a boil and whisk vigorously for 2 minutes until very thick.
- Pour the mixture back into the blender. Add the butter and yellow color and blend until combined. Pour into a bowl cover and refrigerate until you're read to make the frosting (minimum one hour).
- Make the cupcakes. Preheat the oven to 325 F/160 C. Line a muffin tray with wrappers. In a large bowl beat together the butter and sugar for 2-3 minutes until fluffy. Add the egg and mix together for another 2-3 minutes.
- With the mixer on low speed gradually add in the buttermilk, oil and banana extract. Mix for 5-6 minutes on medium high speed.
- Add the bananas and mix for 1 minute. On low speed add the flour, salt, baking powder and baking soda until all the ingredients come together.
- Fill each liner 2/3 full and bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Once cooled cut a cone shape in the center and fill with Nutella (or homemade Nutella).
- Make the frosting. In a medium bowl placed over simmering water whisk together the egg whites and sugar until the sugar is dissolved and mixture is hot (don't cook the eggs though!).
- Pour the mixture into the bowl of a stand mixer and whisk on medium high speed for 7-10 minutes until white, fluffy, the mixture is cool and peaks have formed.
- Add in the cubes of butter a few at a time. The frosting should start to come together. If it starts to curdle or look bad keep beating, it will come together. Once the frosting has come together and is fluffy add the pudding a few scoops at a time on low speed. Add as much as you want to taste making sure the frosting stays thick.
- Pipe a swirl on top of each cupcake. Keep refrigerated.
adapted from Momofuku Milk Bar