• Preheat the oven to 180 (350f) and prep 3 6 inch baking pans with parchment paper.
• In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency using a fork or a potato masher.
• Into the same large bowl with the mashed bananas, add the eggs, sour cream, vanilla extract, milk, salt, sugar, and melted butter. Mix with a whisk until well combined.
• Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
• Divide the mixture into 3 6 inch baking pans, I suggest using cake strips for even baking. Bake in a preheated oven for about 25-30 minutes or until a toothpick comes out clean with a few moist crumbs.
• Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
• Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.

Make the banana pastry cream

• In a small mixing bowl, add the sugar and cornflour. Mix with a whisk until combined. Add the egg yolks and a splash of the milk and mix. Set aside.
• Place a saucepan over high heat and fill it with the milk and vanilla extract. Let it simmer until it slightly bubbles but isn’t boiling.
• Over low heat, add the egg yolk mixture into the milk mixing constantly with a whisk to prevent the eggs from cooking.
• Mix over medium-low heat and mix constantly with a whisk until the mixture thickens. Don't increase the heat, be patient it will be worth it! Add the mashed bananas and mix until well combined.
• Its normal if the pastry cream isn’t smooth at this point, since it has mashed bananas in it.
• Transfer the mixture to a bowl and cover it with plastic wrap tightly. Place the bowl in the fridge. Allow it to set and cool for a few hours.

Make the whipped cream cheese frosting

• In a large mixing bowl add the heavy cream, powdered sugar, and vanilla extract, and mix with an electric hand mixer until stiff peaks form.
• Add the room-temperature cream cheese and mix until smooth and creamy.

Assembly the cake

• Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
• Pipe a circle around the edges of the cake using the frosting. Then fill the circle with 2-3 tablespoon of the banana pastry cream filling and smooth it out with an offset spatula.
• Top with the second cake layer and repeat the same process. Top with the third cake layer and frost the cake with more frosting.
• I like scraping some of the remaining frosting to reveal the beautiful layers of the cake for a semi-naked cake look, but it's not a must.
• Make dollops of the remaining frosting around the edges of the cake. I used a 1M piping tip. Top each dollop with a slice of fresh banana for a beautiful look.