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Banana-Caramel Cake

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Ingredients

  • 1 1/2 sticks (3/4 cup) plus 3 tbsp unsalted butter, room temperature, plus more for pans.
  • 2 3/4 all purpose flour, plus more for pans
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 very ripe bananas, mashed, plus 3 ripe bananas, sliced lengthwise for filling
  • 1/4 cup sour cream or creme fraiche
  • 1 tsp pure vanilla extract
  • 1 2/3 cups plus 1/4 cup sugar
  • 4 large eggs

Details

Preparation

Step 1

Preheat the oven to 350 degrees F. Butter two 9 by 2 inch round cake pans; line bottoms with parchment. Butter parchment and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, sift together mashed bananas, sour cream, and vanilla; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 sticks butter and 1 2/3 cups sugar on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. With mixer on low speed, add the flour mixture in two parts, beating until combined after each, 2 to 3 minutes. Using a rubber spatula, fold in the reserved banana mixture, being careful not to overmix.

Divide the batter between the prepared pans. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool for 20 minutes. Invert cakes on to rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.

Sprinkle remaining 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized. remove from heat, stire in remaining 3 tbsp butter until melted. Return pan to medium heat. Add the sliced bananas; cook until slices start to brown, 1 to 2 minutes. Gently turn the bananas, and cook over medium high heat until browned, about 2 minutes more. (I actually use WAY more sugar than Martha here. I like sweet caramel – the choice is yours. Add more sugar if you like, to taste.)

Using a serrated knife, trim tops of layers to make level. Place one layer on a cake plate; arrange caramelized banana slices on top. Place remaining layer on top. Using a large offset spatula, spread Marscapone Frosting over entire cake, swirling to completely cover. Drizzle Caramel Sauce over the top of the cake or serve some along each cake slice. Serve immediately, or refrigerate, covered with a cake dome, for up to 3 days.

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