Banana Layer Cake with Caramel Cream and Pecans
From blackcupcake 15 years ago
- 35 minutes to make
- Serves 1012
It takes some time to make this delicious cake but it is a wonderful recipe!
Ingredients
- cake shopping list
- 2 1/2 cups all purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 teaspoon (generous) fine sea salt shopping list
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature shopping list
- 2 1/2 cups sugar, divided shopping list
- 6 large eggs shopping list
- 1 cup plus 2 tablespoons buttermilk shopping list
- 2 small ripe bananas, peeled, cut into 1/4-inch cubes (about 1 1/2 cups) shopping list
- banana-caramel cream shopping list
- 1 1/2 cups (packed) golden brown sugar shopping list
- 1 small ripe banana, peeled, cut into 1-inch pieces shopping list
- 3 tablespoons unsalted butter, room temperature shopping list
- 3 3/4 cups chilled heavy whipping cream, divided shopping list
- 4 1/2 teaspoons fresh lime juice, divided shopping list
- 4 1/2 teaspoons dark rum, divided shopping list
- sea salt-Roasted pecans shopping list
How to make it
- For cake:
- 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 (about 3 1/2 cups for each).
- 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. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
- 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. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
The Rating
Reviewed by 4 people-
This looks gorgeous and sounds so good. I love a good banana cake. Thanks for posting and you have my 5 forks my friend. Yummers.
chefmeow
in Garland loved it
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awesome recipe & picture!
jett2whit
in Union City loved it
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this sounds sooooooo good... five forks
peetabear
in mid-hudson valley loved it
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