Preheat your oven to 300 degrees F. Using an 8”x8″ or 9×9 square baking pan, in a 9″x13″ baking pan (you can also use a cookie sheet. (Make sure the smaller pan can fit into a bigger pan to create a water bath)

In a medium-size saucepan, combine the half of the heavy cream, banana extract, vanilla bean paste, and sugar. Bring the mixture to a soft boil and with a rubber spatula, stir about every 45 seconds to prevent it from burning. Once there is a medium boil, remove from heat and add the remaining heavy cream.

Next we are going to temper the eggs. (tempering means to combine room-temperature eggs with hot liquid in a controlled manner to create a stable base) Make sure the eggs are in a big enough bowl to add ⅓ cup of cream to it.

In a small-medium size bowl, add the egg yolks to the bowl, using a whisk, slowly whisk about ⅓ cup of the hot cream mixture to the egg yolks while whisking the entire time. Once the egg mixture has been combined, take the eggs mixture and slowly pour it back into the cream mixture while whisking the entire time to prevent the eggs from becoming cooked.

In a fine strainer or a cheese cloth, pour the custard into your prepped 8×8 or 9×9 pan.

Add HOT water to the bigger size pan and making sure the water goes up about ¾ inch on the pan.

Bake the custard for about 45 to 50 minutes. If you added room temp water, your mixture may take up 5-10 more minutes more. The center should be barely set, and it might look a little jiggly as you move it. Let cool at room temperature for 2 hours and then cover with plastic wrap and refrigerate for at least 4 hours before using. The longer it sits the more stabilize it becomes. Don’t let it sit longer than 5 days.

Preheat your oven to 350 degrees. Spray three 8-inch round cake pans with non-stick cooking spray and then line with parchment paper. Spray again. Set aside.

In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. With a rubber spatula, mix until all the graham cracker crumbs are combined with the melted butter. You should be able to squeeze the mixture and have it stick together.

Divide the mixture evenly between the three pans and press down firmly with your hand or the back of a spoon (about ¾ cup in each pan).

Bake for 10 minutes. Let cool while you make the cake layers.

Keep your oven at 325 F

In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside.

In another medium sized bowl, mash the bananas with a fork until they are completely mashed.

In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium-high speed until light and fluffy, about 5 minutes. With a rubber spatula, scrape down the sides of the bowl.

With the speed turned down to medium, add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds for each addition). Add the vanilla and banana extract and mix on low.

With the mixer on low, add the dry ingredients, alternating with the buttermilk into the creamed butter mixture, starting and ending with the dry ingredients. I do it in the three parts. Mix until just incorporated and remove bowl from stand mixer.

With a rubber spatula, fold in the mashed bananas until fully incorporated. Make sure to scrape down the bottom of the bowl.

Divide the batter evenly between the three pans with the graham cracker crust, using a kitchen scale for the best accuracy. I had about 22 ounces in each one.

Carefully smooth the batter with a small offset spatula and bake until a toothpick comes out clean, or with only a few crumbs on it, about 33-36 minutes.

Let pans cool on wire rack for 20-30 minutes, then transfer the cakes out of the cake pans and onto cooling racks. Let them cool completely.

In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.

With the mixer on low, add the powdered sugar, followed by the cream, vanilla extract, vanilla bean paste, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.

Turn the mixer up to medium speed and beat for about 3 to 5 minutes.

With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.

Place the first cake layer top side up on the cake board. With the graham cracker crust on top of the cake board. Pipe a rim of the buttercream around the edge of the cake. Fill the center of the cake with the chilled creme brûlée filling, making sure not to over fill, and whatever you have left over you can serve on the side.

Place the second cake layer, crust side down, on top of the buttercream and filling. Repeat piping and filling.

Place final cake layer, crust side down, on the filling.

Apple a thin layer of the vanilla buttercream, and freeze for about 10 to 15 minutes to set this layer of frosting.

Once the crumb coat is set, continue to frost the cake with the remaining frosting.

For the creme brûlée crunch on top, lightly sprinkle some granulated sugar on top and with a kitchen torch, torch the top of the sugar to crystallize the sugar.

Serve at room temperature, wrap leftover cakes slices in plastic wrap and will hold in the fridge for a couple days.