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1
Preheat oven to 350
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2
Butter and lightly flour a 9-inch square cake pan.
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3
Cream the butter, slowly add the sugar, and beat until light.
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4
Add 2 bananas, 2 eggs, & vanilla.
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5
Beat well
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6
Mix 2 cups flour, 1 tsp baking soda, & 1/2 tsp salt; add to the first mixture and blend.
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7
Slowly add the sour cream and beat until well blended.
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8
Spread the batter in the pan and bake for 45 minutes, or until a toothpick comes out clean.
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9
Create the banana cream filling while the batter is baking.
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10
Heat the milk in a heavy-bottomed pan until very hot but not boiling.
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11
mix the 1/2 cup sugar, 3 Tbsp flour, and 1/4 tsp salt together in a bowl, stir in the hot milk, and beat until well blended.
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12
Pour back into the pan and continue stirring vigorously over low heat for 4-5 minutes, until very thick and smooth.
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13
add 2 egg yolks and cook for a few more minutes.
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14
Cool the filling mixture.
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15
Mash 1 banana and beat it until smooth.
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16
Add the lemon juice to the mashed banana and stir the mixture into the cooled filling.
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17
Make the Portsmouth frosting.
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18
Mix 1/4 cup butter, cream, and rum together in a bowl.
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19
Slowly beat in the sugar until thick and creamy.
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20
After baking, cool cake in pan for 5 minutes before turning out onto a cooling rack.
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21
Split the cake and fill with the banana cream filling and frost with Portsmouth frosting.
