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.