How to Make It
Make the Banana Cake. Preheat the oven to 350°F. Trace a 9-inch round cake pan on parchment paper with a pencil. Cut the circle out. Coat the cake pan with nonstick spray and flour and place parchment paper circle on top.
In a blender, mix a banana on medium speed until smooth and liquify.
Sift the flour, baking soda, baking powder, sugar, and salt in a medium sized bowl.
In a separate bowl, whisk together the butter, banana, soy milk, and extracts.
Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined. Fold in the chocolate chips and walnuts.
Add batter to the cake pan. Bake cake for 25 minutes or until a toothpick comes out clean when poked in the center of the cake. To take the cake out, place a cooling rack on top of cake so the tiny legs are sticking up and not towards the cake, then flip the cooling rack and pan altogether, place on a surface, and remove the cake pan and parchment paper, slowly. Allow to fully cool before frosting.
Make the Maple Milk Pudding. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Whisk in the coconut milk and soy milk over medium heat.
Stir constantly until the mixture is thick and pudding-like. Turn off heat and whisk in vanilla extract, maple extract, and butter until combined.
Transfer to a bowl and put plastic wrap directly on the entire surface of pudding. This prevents pudding skin from forming. Store in refrigerator.
Make the Caramelized Corn Flakes. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, carefully toss the corn flakes with the brown sugar, 1/4 cup cornmeal, flour, and butter.
Spread the corn flakes evenly on the baking pan and dust remaining cornmeal over them.
Bake for about 5 minutes, stirring every once in awhile to ensure they cook evenly.
Take tray out, stir up the flakes, and let them sit on the baking pan to harden up more.
Make the Maple Frosting. Using an electric mixer with the whisk attachment, blend the butter and shortening together until light and creamy, on medium speed.
Add the maple syrup. Mix until it’s well incorporated. Scrape the sides really well.
Add the powdered sugar until thoroughly mixed.
Add in the vanilla extract, and, if using, the maple extract and blend on high speed. Mix until light and fluffy. The maple syrup in this may cause the frosting to melt faster, so make sure to keep refrigerated.
Construct the Breakfast Cake. Cakes are cooled! Pudding is chilled! Frosting is whipped! S’gooooo! Place one of the cakes either directly on a plate that you would like to serve it on, or place on a round cake board.
Spread the pudding mixture on top of the cake layer, leaving about a 2—3 inch border without pudding so that it doesn’t spill out. If the pudding seems to thick when you pull it out, add in some soy milk and stir together really well.
Place the other cake layer right on top of the pudding layer, pressing down lightly.
Frost a thin layer of frosting around the cake, then on top of the cake. Store cake in fridge for thirty minutes to firm up.
Frost cake completely. When you’re happy with your frosting job, sprinkle caramelizes cornflakes all over the whole cake. You might have to use two hands to get them to stick to the sides. It all comes together in the end, I promise!