Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.

In a medium bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients.

Pour the batter into the prepared pan and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Line a 7-inch bowl (slightly smaller than your cake) with plastic wrap, leaving overhang on all sides.

Soften your banana ice cream just enough to make it spreadable but not melting.

Layer the sliced fresh bananas and softened ice cream in the bowl, starting and ending with ice cream. Press down firmly to eliminate air pockets.

Cover with the plastic wrap overhang and freeze until solid, at least 4 hours or overnight.

Once the ice cream is frozen solid, remove it from the freezer.

Place your cooled cake on a serving plate or cake stand that can withstand heat.

Quickly invert the ice cream dome onto the center of the cake and remove the bowl and plastic wrap.

Return the assembled cake and ice cream to the freezer immediately while you prepare the meringue.

In a very clean, grease-free bowl, combine the egg whites, cream of tartar, and salt. Beat on medium speed until foamy.

Gradually add the sugar, one tablespoon at a time, while continuing to beat.

Increase speed to high and beat until stiff, glossy peaks form, about 5-7 minutes.

Working quickly, remove the cake and ice cream from the freezer.

Using a spatula, completely cover the entire dessert with the meringue, creating decorative peaks and swirls.

Using a kitchen torch, brown the meringue all over until golden. Alternatively, place in a preheated 500°F (260°C) oven for 3-4 minutes.

Serve immediately for the most dramatic temperature contrast and best texture.