• Cream the butter and sugar.

  Combine the butter and granulated sugar in a large mixing bowl and cream it until you have a light and fluffy mixture, about 8 minutes. While creaming, the sugar should dissolve completely before moving on to the next steps.
  1 cup 227 grams salted butter, softened, 3 cups 600 grams fine sugar
• Add the wet and dry ingredients.

  After creaming the butter, add in the eggs one at a time, beating the mixture well after every addition. This will ensure that the eggs are evenly distributed. Then, fold in the mashed bananas, vanilla extract, lemon juice, and lemon zest.

  Next, fold in one-third of the cake flour. Only once the first third has been almost fully incorporated should you gently fold in the remaining cake flour and baking soda. This method will help you keep the cake as airy as possible.

  Lastly, fold in the sour cream until it is just incorporated.
  6 large eggs, room temperature, 3 medium bananas, mashed, 1 teaspoon 5 ml vanilla extract or essence, 1/2 teaspoon 2.5 ml lemon juice, 1 lemon zest, 3 cups 450 grams cake flour, sifted three times, 1/4 teaspoon 1.25 ml baking soda, 1 cup 250 ml sour cream
• Bake the cake.

  Preheat the oven to 160°C (325°F) and place the baking rack in the middle of the oven. Pour the cake batter into your lined baking pan and your banana pound cake for about 75-85 minutes, or until the skewer comes out clean.

  Once completely baked, remove the cake from the oven and allow it to cool for about 10 minutes. Remove the cake from the pan and place it on a wire rack to cool completely. Once it has cooled, slice the cake into two or three layers, depending on the thickness you want.

For the cream cheese frosting

• Beat the cream cheese and butter.

  Combine the softened cream cheese and butter into a mixing bowl and beat it at a high speed until it becomes light and fluffy.
  500 grams cream cheese, 1 cup (120 grams) salted butter, room temperature
• Add the extracts and powdered sugar.

  Add the extracts to the whipped butter mixture. Then, add about 3/4 of the sifted powdered sugar. Beat for about 5 minutes before checking the consistency. You can add more powdered sugar slowly until you have achieved the desired consistency. Make sure to scrape the sides so that all of the ingredients are evenly mixed.
  2 tbsp (30 ml) vanilla extract, 1-2 tsp (5-10 ml) cherry or banana extract, optional, 8 cups (960 grams) powdered sugar, sifted

For the chocolate ganache

• Heat the heavy cream.

  Place the heavy cream and vanilla extract in a medium saucepan and heat it over a low to medium heat.
  150 ml heavy cream or milk, 1 tsp (5 ml) vanilla extract
• Melt the chocolate.

  Make sure the chocolate is chopped into small pieces. Pour the heated cream over the chocolate and mix the ingredients together until you get a smooth and uniform glaze.
  150 grams milk chocolate, chopped

Cake assembly

• First, place a small dollop of cream cheese frosting on your cake board to prevent the cake from moving. Add the first cake layer on the board and add a layer of cream cheese frosting.
• Add some freshly cut pineapple onto the cream cheese frosting, leaving about 1/2 inch space around the sides. Fill a piping bag with some frosting, and pipe some detail around the edges, unless you want a more rustic-looking cake.
  1 fresh pineapple, peeled, sliced, and crushed
• Repeat the layering process until you have reached the last cake layer. Top the cake with a generous amount of piped cream cheese frosting and garnish it with some pineapple, sliced banana, and some chopped walnuts.
  Sliced banana pieces, Walnuts, toasted and chopped