I’m not usually a big fan of bananas but they’ve become something of an obsession lately so when I was looking for a new, non-chocolate birthday cake this sounded great.
The cake is heavy and sweet, the caramel cream rich and the lime-rum drizzle gives it just the right amount of tartness.
I was pinched for time the day I made it so I didn’t bother to roast the pecans and they were just fine left plain. Next time I’ll roast them to see if it makes much of a difference.
Here’s the link to the original recipe: Epicurious: Banana Layer Cake with Caramel Cream and Pecans
Because it’s so long, I’m posting this in two parts. First the cake itself, then the Caramel Cream and assembly.
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, room temp
- 2 1/2 cups sugar
- 6 eggs
- 1 cup plus 2 tablespoons buttermilk
- 2 ripe bananas
Preheat oven to 350. Grease and flour two 9″ cake pans, or just use Pam for baking. It’s a lot easier.
Measure the flour, baking powder and salt in a bowl and whisk together. I do this instead of sifting because it’s easier and seems to work just as well.
Chop the bananas into small cubes.
Place the butter…
…and one cup of sugar in a large mixing bowl.
Beat until well-blended and creamy.
Add two eggs and continue beating until well-blended.
Add about 1/4 of flour mixture…
alternating with about a 1/3 of the buttermilk.
Continue alternating additions and mixing until it’s all well-blended.
Beat the remaining four eggs and 1 1/2 cup sugar in a separate bowl until it’s thick and pale yellow.
Fold the egg mixture and the bananas into the batter.
Divide the batter between the two pans and bake for about 35 minutes.
Cool on racks for 15 minutes.
Turn cakes out of pans onto racks and cool completely.