Recipe

Banana Layer Cake With Caramel Cream And Pecans Recipe

Add Step-by-Step Photos	Blackcupcake / All my dishes 5 months, 2 weeks ago It takes some time to make this delicious cake but it is a wonderful recipe! Prep:35m Cook:35m Servings:1012	Blackcupcak
	bananas caramel cream pecans

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Fans

chefmeow

quaziefly

jett2whit

peetabear

Ingredients

Cake

2 1/2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon (generous) fine sea salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2 1/2 cups sugar, divided

6 large eggs

1 cup plus 2 tablespoons buttermilk

2 small ripe bananas, peeled, cut into 1/4-inch cubes (about 1 1/2 cups)

Banana-caramel cream

1 1/2 cups (packed) golden brown sugar

1 small ripe banana, peeled, cut into 1-inch pieces

3 tablespoons unsalted butter, room temperature

3 3/4 cups chilled heavy whipping cream, divided

4 1/2 teaspoons fresh lime juice, divided

4 1/2 teaspoons dark rum, divided

Sea Salt-Roasted Pecans

Directions

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.)

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Comments

chefmeow 5 months, 2 weeks ago said:
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.

jett2whit 5 months, 2 weeks ago said:
Awesome recipe & picture!

peetabear 5 months, 2 weeks ago said:
This sounds sooooooo good... five forks

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