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1
Cake: Preheat oven to 350F (180C).
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2
Grease bottom of 9 inch pie pan.
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3
Line bottom with waxed paper and grease again.
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4
In large bowl, blend on low speed, flour, sugar, baking powder, salt, milk, butter, vanilla and egg.
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5
Blend until moistened.
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6
Beat 2 minutes on medium speed.
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Pour into pie pan.
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8
Bake 20 to 30 minutes or until toothpick inserted in center comes out clean.
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9
Cool 5 minutes.
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10
Invert on wire rack.
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11
Remove waxed paper.
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12
Cool completely.
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13
Split horizontally, making 2 thin layers.
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14
Filling: in medium saucepan, mix together sugar, flour and salt.
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15
Gradually stir in milk.
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16
Boil 1 minute.
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17
Stir constantly.
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18
Blend 1/4 cup hot mixture into egg and egg mixture back into saucepan.
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19
Cook until mixture is bubbly.
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20
Stir constantly.
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21
Remove from heat.
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22
Stir in butter and vanilla.
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Cool.
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24
Stir often.
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25
Spread half of filling on cut side of larger cake layer.
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26
Arrange banana slices on filling.
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27
Spread remaining filling on top.
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28
Top with cake layer, cut side down.
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29
Glaze: in small saucepan over low heat, melt chocolate and 2 tablespoons butter.
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30
Remove from heat.
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31
Stir in powdered sugar, dash of salt, almond extract and enough milk to make spreading consistency.
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32
Mix until smooth.
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33
Spread on top of cake, letting glaze drip down sides of cake.
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34
Refrigerate until serving time.
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35
Store in refrigerator.
