Banana Cake

By broots

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup shortening
• 8 ounce Mascarpone cheese
• 2 eggs
• 1/4 cup buttermilk
• 1 cup mashed bananas
• Peanut Butter Dulce De Leche Italian Buttercream Frosting
• 1 cup sugar
• 1/4 cup water
• 5 egg whites
• 1/4 cup sugar
• 2 cups unsalted butter , room temperature, cut into tablespoons
• 4 TBSP Peanut Butter Dulce De Leche(or regular Dulce de Leche)

Details

Adapted from culinaryconcoctionsbypeabody.com

Preparation

Step 1

Cream together the sugar, shortening and Mascarpone cheese. Add eggs one at a time, scraping down after each addition. Add vanilla extract and mix for another 30 seconds. Add banana and buttermilk. Mix together all dry ingredients, then combine sugar mixture with dry ingredients. Pour into 9 x 13 inch pan and bake at 350 degrees for 30 to 35 minutes.

Peanut Butter Dulce De Leche Italian Buttercream Frosting

Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245F. As it cooks begin meringue so it’s ready when syrup is done.
Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
Beat the frosting for 7-10 minutes until the outside of the bowl has cooled down to room temperature.
Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
When all butter is incorporated add PBDDL. Mix for about a minute.

Assembly:
Cut cake into two equal rectangles. Spread 3 TBSP peanut butter on top of bottom layer. Add a layer of buttercream on top of the peanut butter. Place second layer on top. Frost cake with remaining frosting. If you like, drizzle caramel over top of cake.