Ingredients
Makes 10 to 12 servings
Cake
Banana-caramel cream
For cake:
步骤1
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).
步骤2
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.)
banana-caramel霜:
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
How would you rate Banana Layer Cake with Caramel Cream and Pecans?
Leave a Review
Reviews (39)
Back to TopI made this cake following the recipe and it was a great success. Nice crumb to the cake, the rum/lime soak is intriguing and cuts through any potentially cloying sweetness. The cream is a delight. The cake is not overly sweet nor overly "banana". The way the fruit is mixed into the cake and the caramel cream makes for a flavor that doesn't hit you over the head, isn't wet like some banana cakes and leaves a stunning taste in the mouth. Fantastic.
scout130b
Minneapolis, MN
10/5/2017
I love this. I follow the recipe to a T, including the lime which is essential. It takes the cake to another level that you don't expect. It is also nice and tall which makes it look very impressive. It is always a huge hit.
HoneyMelon
Las Vegas
4/17/2015
Halved recipe without any trouble. The cake was very soft and delicate, really good. Frosting was time consuming, but paired well with the cake and wasn't too sweet. The rum is a must! Will definitely do it again.
Tamada
São Paulo, Brazil
7/10/2013
Halved beautifully and was delicious but I found the pecans way too salty.
Anonymous
Cranford, NJ
1/31/2011
This was a hit at my house. The cake was light had a nice banana flavor without tasting like banana bread. The icing was not as sweet as some are saying. I would make it again...but it was time consuming.
annaforbes
Florida
11/28/2010
This came out really well. I nixed the lime and used standard rum instead of dark since I did not have any in stock. The frosting was great. Not too sweet at all. I will make the cake again definitely. It had a cake consistency unlike some banana cakes which taste more like a banana bread. But the frosting was time consuming so I may use another frosting
annaforbes
Florida
9/22/2010
I only used the Caramel Cream part of this recipe. It was delicious. I did, however whip the cream to harder peaks as some reviewers suggested and I think it did help with the consistency.
mithalee
Edmonton, AB
9/3/2010
I make this cake exactly as described with no modifications and it was easily one of the best cakes I've had. Everyone in our group loved it. I didn't think it was too sweet as others are saying. Pic: http://bit.ly/aoXmBK
danieleats
Los Angeles, CA
8/16/2010
This cake was a hit. I halved the recipe to two layers and further reduced the sugar (maybe by 20%), which worked great. The result would have been even better, if I hadn't gotten carried away and added a mushed banana to the cake batter. The upshot is that the cake was too dense and banana-y (surprise!) for my taste, but my husband and our guests devoured it. My only complaint was that it wasn't quick and easy, as promised by the search key. And, I have to admit that I would have preferred some chocolate fudge swirls to the salted pecans.
tjolish
San Francisco
4/11/2010
So I am not sure why this cake is thought to be too sweet or too big. I made it with minor changes (per reviewers suggestions) and thought that it was slightly bland when made w/less sugar. The cake is a great cake as is. I also iced each cake individually which created a less grandiose, more boring cake. It is hard to say wheter I like the caramel cream or not. I thought it tasted too much like bananas, not enough like caramel. Try using half a banana instead of a whole one. and whip the cream more than the recipe calls for. mine was too fluid to spread on the cake. The pecans are PERFECT!!!!
southernbaker
Fallon, NV
3/12/2010
The best banana cake I've ever tasted! I halved the recipe and simply sliced the one cake in half to have a double-layer cake. I made a few changes to the recipe: 1) Used about half the sugar called for and it was definitely sweet enough. 2) Used one extra banana for the cake. 3) For 1/3 of the buttermilk amount, I used sour cream instead. It's still delicious a couple of days later!
Darcielee
12/21/2009
I really liked this one. The cake is dense but nice and moist. The lime/rum mixture gave it just the right tang that kept the whole thing from being too sweet. The caramel cream was pretty easy, I just beat the cream until it was pretty stiff. Here's how it turned out: http://ourlifeinthekitchen.blogspot.com/2009/09/banana-layer-cake-with-caramel-cream.html
Anonymous
FL
9/18/2009
Made for my baby's first birthday with cream cheese frosting. The first time I made it exactly as it is written. I found it too sweet and a bit too dense for cake. I did not make the caramel cream. The second time I adjusted the following for the cake. Cut sugar in half - 1 1/4c which was plenty. I substituted half of buttermilk w sour cream - 1/2 c + 2 T buttermilk and 1/2 c sour cream. I also used 4 bananas (2 c). I think the measurement of bananas is more important than the number of bananas. With the changes the cake was less sweet, lighter and more cake like. I made it into cupcakes - got 2 dozen.
cindybanana
san francisco, ca
9/27/2008
We loved this cake! It is perfect with the different flavors and dreamy combination. A wonderful birthday cake.
Anonymous
Colorado mountains
7/23/2008
This cake was so absolutely fabulous. All of the flavors came together beautifully and I have to say it tasted so much better days 2 and 3. Yum!
misstvlgirl
Des Moines, IA
5/23/2008
