Boston Banana Cream Pie

Instructions

1. Preheat the oven to 350°F. Grease the bottom of a 9 inch round pan, and then line with round piece of parchment and spray with nonstick spray.
2. In a large bowl, blend all of the cake ingredients until moist; beating 2 minutes on medium. Pour the batter into the prepared pan and bake for 20 to 30 minutes until a toothpick comes out clean.
3. Cool for 5 minutes, then invert the cake onto a wire rack. Remove the parchment carefully and cool completely. When the cake is completely cooled, split the cake carefully into two layers (horizontally) with a long, thin knife.
4. Combine the sugar, flour and salt in a saucepan. Slowly stir in the milk. Cook on medium; stirring constantly. Bring to a boil for 1 minute.
5. Temper the egg by adding about ¼ cup of the hot filling into the egg. Add another ¼ cup of the hot filling, mixing well. If the egg mixture has warmed up, go ahead and add the egg mixture back into the hot pan; cook until bubbly, stirring constantly. (Be careful- if you add the egg without warming it up first, you'll end up with scrambled eggs in your cream filling!) Remove from heat and stir in butter and vanilla. Cool, stirring occasionally.
6. Spread half of the filling onto the bottom layer of the cake. Arrange the banana slices on the filling, taking care to put some near the edges so that they will be seen in a decorative way from the outside. Then cover the bananas with the remaining filling. Carefully top the filling with the second layer, cut side down.
7. In a small saucepan, cook the chocolate and butter on low heat until melted. Stir in the sugar, vanilla, salt and milk until you reach a good spreading consistency. Be sure not to leave it too thick or the chocolate layer will make it difficult to slice the cake neatly.
8. Spread the glaze on top of the cake, letting some drizzle down the sides. Refrigerate until ready to serve.