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1
Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat a 6-cup loaf pan with nonstick vegetable spray.
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2
Line the bottom with a rectangle of waxed paper.
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3
Sift the flour, baking soda, baking powder, and salt together into a bowl; repeat 2 times.
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4
In a mixing bowl, beat the butter and sugar together on high speed for 15 seconds, to combine.
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5
Add the eggs, 1 at a time, beating until each is incorporated.
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6
Continue beating until light and fluffy, about 6 more minutes.
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7
In a bowl, mash the bananas until pasty.
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8
Stir in the sour cream and vanilla.
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9
With the mixer on its lowest setting, beat in 1/3 of the flour mixture.
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10
Beat in half of the banana mixture, then another 1/3 of the flour.
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11
Beat in the remaining banana mixture and the remaining flour.
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12
Spread the batter in the prepared pan and bake for 40 minutes or until the center springs back wen lightly pressed and a cake tester comes out clean.
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13
Set the pan on a rack to cool.
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14
Turn the cooled cake out of the pan.
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15
With a serrated knife, trim off the end crusts and cut the loaf into 1/2-inch slices.
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16
Peel the bananas and cut them into 1/4-inch-thick rounds.
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17
Spread half the cake slices with the buttercream and layer on the banana slices.
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18
Place the remaining cake slices on top to form sandwiches.
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19
Cut the sandwiches in half and serve with ice cream and chocolate fudge sauce.
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20
Peanut Butter Buttercream: On medium speed, beat the butter and peanut butter in a mixing bowl until blended.
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21
Reduce the speed to low and gradually beat in the confectioners' sugar.
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22
Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy.
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23
Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa.
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24
Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.
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25
Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water.
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26
When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended.
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27
The sauce is best if left to ripen for a full day before serving.
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28
Store in a sealed container.
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29
This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.
