You know that banana cream pie I mentioned my last post? I was set on making it, I even went as far as buying bananas for it. But once again, I just didn’t feel like it (I’ll do it soon, I promise, mom!) So since I had some pretty ripe bananas, I decided to make this Banana-Carmel Cake. It’s really delicious.
1 1/2 sticks plus 3 tablespoons butter, room temp.
2 3/4 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed, plus 3 ripe bananas, sliced lengthwise, for filling
1/4 cup sour cream or creme fraiche
1 teaspoon vanilla extract
1 2/3 cups plus 1/4 cup sugar
4 large eggs
Preheat the oven to 350. Butter 2 9 by 2 inch round cake pans; line the bottoms with parchment. Butter the 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, stir together mashed bananas, sour cream, and vanilla; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat 11/2 sticks of butter and 1 2/3 cups sugar on medium-high speed until light and fluffy 3-4 minutes, scraping down sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in two parts, beating until combined after each. Using a rubber spatula, folk in the reserved banana mixture, being careful not to over-mix.
Divide the batter between the prepared pans. Baking until cakes are golden brown, about 30-35 minutes. Transfer pans to wire rack to cool 20 minutes. Invert cakes onto rack, peel off parchment, let cool.
Sprinkle the Remaining 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is carmelized. Remove from heat; stir in remaining 3 tablespoons butter until melted. Return pan to medium heat. Add the sliced bananas; cook until sliced start to brown, 1-2 minutes. Gently turn the bananas, and cook over medium-high heat until browned, about 2 minutes.
Place one layer on a cake plate; arrange carmelized bananas slices on top. Place the remaining layer on top.
This recipe calls for a mascarpone frosting, but I had no mascarpone, so I decided to just drizzle the rest of the carmel on top.
but a couple words of advice when making this cake:
don’t overcook your carmel like I did, making it like glass. it’s pretty, but hard to eat. hahaa.
make sure you have the cake right beside the bananas when transferring them from the pan to the cake. they don’t hold up very well.
DON’T ACCIDENTLY TOUCH THE HOT CARMEL. IT’S HURTS. BAD.