Banana Layer Cake with Caramel Cream and Pecans

Name: Banana Layer Cake with Caramel Cream and Pecans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 591 milliliters all purpose flour; 1 Tbsp baking powder; 1 small ripe banana, peeled, cut into 1-inch pieces; 2 smalls ripe bananas, peeled, cut into 1/4-inch cubes (about 1 1/2 cups); 237 milliliters buttermilk; 5 teaspoons dark rum, divided; 6 larges eggs; 355 milliliters (packed) golden brown sugar; 887 milliliters chilled heavy whipping cream, divided; 5 teaspoons fresh lime juice, divided; 1 teaspoons (generous) fine sea salt; 12 servings Sea Salt-Roasted Pecans; 591 milliliters sugar, divided; 3 Tbsps unsalted butter, room temperature

Banana Layer Cake with Caramel Cream and Pecans might be just the dessert you are searching for. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 718 calories, 8g of protein, and 33g of fat. If you have butter, sea salt-roasted pecans, banana, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Baking Powder

Sea Salt

Butter

All Purpose Flour

Sugar

Equipment you will use

Bowl

Oven

Add 2 eggs; beat until blended.

Ingredients you will need

Egg

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).

Ingredients you will need

Buttermilk

Banana

Butter

Sugar

Egg

Equipment you will use

Bowl

Bake cakes until tester inserted into center comes out clean, about 35 minutes.

Equipment you will use

Oven

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.)

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth.

Ingredients you will need

Brown Sugar

Banana

Butter

Add 1 1/2 cups whipping cream; blend.

Ingredients you will need

Whipping Cream

Transfer to heavy medium saucepan.

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Sauce Pan

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.

Ingredients you will need

Candy

Sugar

Equipment you will use

Candy Thermometer

Whisk

Frying Pan

Pour caramel into bowl. Cool to room temperature, whisking occasionally.

Ingredients you will need

Caramel

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cream

Caramel

Mounds Bar

Spread

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Lime Juice

Rum

Spread 1 1/4 cups banana cream over. Top with second cake layer.

Ingredients you will need

Banana

Spread

Cream

Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over.

Ingredients you will need

Lime Juice

Rum

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.

Ingredients you will need

Lime Juice

Spread

Cream

Rum

Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

Ingredients you will need

Pecans