When the cake has cooled, make a few slits around the edges with a knife and use a spoon to open the center like a pool without digging it in too deep (at this stage you can moisten the cake with a little milk if you like, I don’t think it’s necessary).
Then peel the banana and cut it into thin slices. Arrange them one by one in the center of the cake. Spread the cream evenly on it and smooth it.
Remove the cake slices from the processor and spread them over the buttercream. Finally press it down with a spoon until it looks smooth. If you have time, refrigerate overnight. Otherwise, let it rest for 4-5 hours, decorate and serve.
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