Banana cake experiment part 2

The cake is insufficiently dense at banana cake experiment part 1. It was made to be lighter but it is too light so the idea for part 2 is fill the air holes with dense custard containing cream cheese. Below is what the cake crumb looked like before being saturated with custard, much like bread pudding except heavier than that and with cake.

The custard is made with egg yolks and no egg whites for extra richness, a lot of those for such a small cake pan and the liquid did fill the holes nicely and this cake is now much denser and heavier and still very moist. The second time baked to internal temperature of 140℉ because that is the temperature yolks in the custard will cook through and low enough for the custard to remain soft. Then re-chilled for the whole thing including the cream cheese melted inside to set back up into firmer state that will hold up to being portioned. A lot of temperature control back and forth with this cake, extra care with bain Marie.

Conclusion: good, close, but no cigar. Needs refinement.