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:)
Banana Layer Cake with Caramel Cream and Pecans:
2 1/2 C. all purpose flour
1 T. baking powder
1/2 t. fine sea salt
3/4 cup unsalted butter – room temperature
2 1/2 C. sugar – divided
6 large eggs
1 C. plus 2 T. buttermilk
2 small ripe bananas – peeled, cut into 1/4-inch cubes (about 1 1/2 cups)
1 1/2 C. (packed) golden brown sugar
1 small ripe banana – peeled, cut into 1-inch pieces
3 T. unsalted butter – room temperature
3 3/4 C. chilled heavy whipping cream – divided
4 1/2 t. fresh lime juice – divided
4 1/2 t. dark rum – divided
Sea Salt-Roasted Pecans:
2 C. pecan halves
3 T. unsalted butter – melted
1 1/4 t. fine sea salt
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.
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:
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.
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.
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.
Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.