Recipe: Banana Caramel Cake

Since I posted a Martha Stewart idea yesterday, why not today too? I must have her on the brain because I have rotten bananas and this is what I’m making today. I don’t have time to do this, but I’m going to do it anyway. I’ve made it several times before and it’s meant to go with Easy Marscapone Frosting.

This recipe is courtesy of Martha Stewart’s Baking Handbook. It’s worth getting the book if only for this recipe if for some reason you ever forget that I’ve posted it. I can not find it on her main website but she has a gazillion banana cake recipes on there. I’ve made a few slight changes to the recipe in the book which I’ll note below.

MAKES ONE 9 INCH LAYER CAKE

The six bananas called for in thie recipe should weigh about 4lbs. Once cut, bananas will discolor rapidly, so it’s best to slice right before using.

1 1/2 sticks (3/4 cup) plus 3 tbsp unsalted butter, room temperature, plus more for pans.
2 3/4 all purpose flour, plus more for pans
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed, plus 3 ripe bananas, sliced lengthwise for filling
1/4 cup sour cream or creme fraiche
1 tsp pure vanilla extract
1 2/3 cups plus 1/4 cup sugar
4 large eggs

Preheat the oven to 350 degrees F. Butter two 9 by 2 inch round cake pans; line bottoms with parchment. Butter 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, sift together mashed bananas, sour cream, and vanilla; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 sticks butter and 1 2/3 cups sugar on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. With mixer on low speed, add the flour mixture in two parts, beating until combined after each, 2 to 3 minutes. Using a rubber spatula, fold in the reserved banana mixture, being careful not to overmix.

Divide the batter between the prepared pans. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool for 20 minutes. Invert cakes on to rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.

Sprinkle remaining 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized. remove from heat, stire in remaining 3 tbsp butter until melted. Return pan to medium heat. Add the sliced bananas; cook until slices start to brown, 1 to 2 minutes. Gently turn the bananas, and cook over medium high heat until browned, about 2 minutes more. (I actually use WAY more sugar than Martha here. I like sweet caramel – the choice is yours. Add more sugar if you like, to taste.)

Using a serrated knife, trim tops of layers to make level. Place one layer on a cake plate; arrange caramelized banana slices on top. Place remaining layer on top. Using a large offset spatula, spread Marscapone Frosting over entire cake, swirling to completely cover. Drizzle Caramel Sauce over the top of the cake or serve some along each cake slice. Serve immediately, or refrigerate, covered with a cake dome, for up to 3 days.

Phew! I know that sounds like a lot of directions, but it’s actually not. Also be VERY generous with the frosting, don’t skimp. I’ll post a pic at the top of this post when I’m done with it today!

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Tagged as: Banana, Cake, Food, Home, Recipes