A tangy, meaty dish that will surprise you is made with sauteed cabbage and onions in bacon fat and served with a dash of vinegar.
| Prep Time: | 30 mins |
| Bake Time: | 25 mins |
| Cool Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
Ingredients
- cooking spray
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon table salt
- 2 cups granulated sugar
- 2 cups mashed banana (from 5 (6 oz.) bananas)
- 1 cup canola oil
- ¾ cup plain whole Greek yogurt
- ¼ cup whole buttermilk
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup dark brown sugar
- ½ cup heavy cream
- ⅓ cup unsalted butter
- ¾ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 ½ very ripe bananas, mashed
- ¾ teaspoon vanilla bean paste or 1 1/2 vanilla beans
- 4 tablespoons dark rum (such as Meyer’s dark rum), divided
- 3 ripe bananas, sliced
- 2 cups unsalted butter, softened
- 4 cups powdered sugar
- 1 cup salted banana caramel sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray 3 (8-inch) round cake pans with cooking spray, and line bottoms with parchment.
- Whisk together flour, baking soda, and salt in a large bowl. Whisk together sugar, 2 cups mashed banana, oil, yogurt, buttermilk, vanilla, and eggs in a second bowl until well blended; add to flour mixture and stir just until combined. Divide batter evenly between prepared pans.
- Bake in the preheated oven until a toothpick is inserted and comes out clean, 25 to 30 minutes. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans to a wire rack cool completely, about 1 to1 1/2 hours.
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- Meanwhile for the caramel sauce, combine sugar, cream, butter, cinnamon and salt in a small saucepan. Cook over medium heat, whisking constantly, until butter is melted and sugar is dissolved, about 2 minutes. Whisk in 1 1/2 mashed banana, vanilla bean paste, and 3 tablespoons of the rum and remove from heat.
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- Place sliced bananas in a small bowl and drizzle with 4 tablespoons of the caramel sauce and remaining 1 tablespoon rum; toss gently to coat. Cool remaining caramel sauce to room temperature, about 20 minutes.
- For the caramel frosting, beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light in color, about 3 minutes. Gradually add powdered sugar, and beat on medium speed for about 3 minutes until light and fluffy. Add 1 cup of the salted banana caramel sauce, and beat on low speed until combined, about 1 minute. Transfer 1 cup frosting to a piping bag fitted with a #12 tip.
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- To assemble the cake, place 1 cake layer on a serving plate; spread with 2/3 cup Caramel Frosting. Using the piping bag to pipe a ring of Caramel Frosting around outer edge of cake layer on top of frosting.
- Spoon half of sliced banana mixture inside frosting ring and spread evenly. Top with second cake layer.
- Spread another 2/3 cup caramel frosting over second layer. Repeat with piping bag to pipe a ring of caramel frosting around outer edge of cake layer on top of frosting.
- Spoon remaining sliced banana mixture inside frosting ring and spread evenly. Top with remaining cake layer.
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- Spread remaining frosting on top and sides of cake and smooth.
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- Use piping bag to decorate as desired.
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- Slice and serve with remaining 3/4 cup caramel sauce.
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Reviews
The recipe was ok. I’ve had better banana cakes for sure, and the caramel sauce would have been so much better without the mashed banana. The consistency was super weird and even after an immersion blend it tasted off. The Caramel sauce OVER banana is a much better flavor.
What a delicious, moist, luscious banana cake! For my own purposes I chose to bake this as a bundt cake instead of a layer cake, it required slightly longer than expected to bake. I also added semi sweet chocolate chunks dropped in to the cake pan and swirled with a long wood pick. I cut the amount of frosting to 1/4 the suggested amount and only used a small amount of the carmel sauce drizzled of the top of the frosting. I served this to my brand new inlaws, and everyone, even the calorie counter was over the moon. I will definitely be baking this cake again, it is now a family favorite. Thanks for a great recipe!!! Best, Deirddra – from New Hampshire.