This sweet banana layer cake with caramel cream is perfect for dessert and even better when topped with sea salted pecans.
No matter how hard I try I cannot make banana bread. I try and try and try and it always turns out like a brick. My boyfriend is always nice and says it’s good but really I know it sucks. I generally end up throwing it away which is such a waste. I have been wanting to try Peabody’s graham flour banana bread recipe but have had a hard time finding graham flour. My local grocery store has just about every other type of flour known to man but the illusive graham flour cannot be found. I guess I shall just have to continue the search but until then I had to find a recipe that would use the three ripe bananas sitting in my fruit bowl.
I went on a search for a banana recipe, that was not a bread, and found a banana layer cake with caramel cream and pecans. I did not want a whole cake sitting around my house so I cut the recipe in half and made some mini cakes. However I’m going to put the whole recipe that will make two nine-inch cakes in the recipe section. As far as texture is concerned the cake is dense and not overly sweet but I liked how it worked with the banana caramel cream frosting. Which had a somewhat bananas foster type flavoring. I think the cake really turned out well. The sweetness from the cream and the saltiness from the pecans worked very well together. Enjoy:)
This sweet banana layer cake with caramel cream is perfect for dessert and even better when topped with sea salted pecans. Yield: 1 cake Prep Time: 30 minuts Cook Time: 45 minutes Total Time: 1 hour 15 minutes For cake: For banana caramel cream: For pecans: Source: Epicurious For cake: Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. For banana-caramel cream: Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours. Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top. Scatter roasted pecans over top of cake. For pecans: Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.
Banana Layer Cake with Caramel Cream
Ingredients:
Directions:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Sift flour, baking powder, and sea salt into medium bowl.
Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended.
Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions.
Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes.
Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans.
Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth.
Add 1 1/2 cups whipping cream; blend.
Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils.
Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
peabody
Monday 18th of May 2009
That looks super good!
nutmegnanny
Tuesday 19th of May 2009
Thank you!!! I'm still on the hunt for the graham flour...
Yvonne, My Halal Kitchen
Thursday 14th of May 2009
I think I'll have to make this for my husband, who loves bananas and loves cake! Thanks for sharing!
nutmegnanny
Friday 15th of May 2009
Hooray for loving bananas and cake! I am a fan of both too:)
Jo
Tuesday 12th of May 2009
I think I have died and gone to heaven.
nutmegnanny
Friday 15th of May 2009
Hahaha thanks. It really was tasty!
alice
Monday 11th of May 2009
OMG.. when I saw that picture I was drooling!
nutmegnanny
Tuesday 12th of May 2009
Thanks! It really was tasty and the best part is that it helped me use up my ripe bananas:)
megan
Tuesday 5th of May 2009
That looks like a lovely cake. I'll definitely have to give it a try.
I've found that the secret to a lighter banana bread is to avoid the temptation to overmix. Overmixing will make it dense and rock-like. Literally just mix the ingredients JUST until they come together. Then chuck the spoon across the room and walk away.
nutmegnanny
Wednesday 6th of May 2009
I'm probably guilty of the whole overmixing thing. I don't know why but I love when everything is all smooth and mixed so at times I overdue it. I will have to try the bread again but this time no crazy mixing. If my next loaf turns out rock like I'm totally just giving up. There are enough people out there that can make delicious banana bread. I will just eat theirs:) Thanks for the tip!