Put all the ingredients for the dough in the food processor and stir until the dough cracks hard. If you use a hand mixer, first beat the butter, sugar and eggs until frothy. Then gradually stir in the other ingredients. Pour into a 26 cm pin mold. Cover the base with baking paper beforehand and grease the inner edges with butter.
Place the cake in the oven on the middle rack, top and bottom. Bake the bottom heat at 160 ° for about 45 minutes. Make a chopstick test. If nothing sticks anymore, it's good. Take out and let cool. Then cut off a lid at the top and hollow out the cake so that the edge remains about 3 cm. Crumble everything together with the cut-off lid on a plate.
Mix the milk and cream for the cream. Remove some of it and use it to stir the cornstarch until smooth. Add the scraped vanilla pod and sugar. Bring to the boil, remove the saucepan from the stove and stir in the cornstarch. Let inflate again on a low heat and remove from the stove. Let the cream cool completely. Then another 400 millil. Whipped cream with whipped cream and vanilla sugar and lifted it.
Now put the halved bananas lengthwise into the hollow of the cake and drizzle with lemon juice. The cream on top and finally the cake crumbs on top. For fun, I made a little mole's head out of crushed crumbs, with a smile.
Now put the cake in the cold for a few hours so that everything sets a little. And then enjoy your meal.
Another little tip. I put the scraped out vanilla pod in 250 grams of sugar and then get my own vanilla sugar.