Description
Banana Caramel Layer Cake
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2-3 bananas)
½ cup buttermilk
For the Caramel Sauce:
½ cup unsalted butter
1 cup brown sugar
½ cup heavy cream
For the Filling and Topping:
2 cups whipped cream
2 bananas, sliced
Crumbled cake or cookie pieces for garnish
Instructions:
Prepare the Cake:
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.
In a bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Add the mashed bananas and mix until well combined.
Gradually mix in the dry ingredients alternately with the buttermilk.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Caramel Sauce:
In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream.
Bring to a boil and cook for 2-3 minutes until thickened. Remove from heat and let cool slightly.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top and add a layer of banana slices.
Drizzle with caramel sauce.
Place the second cake layer on top and repeat the process.
Decorate:
Drizzle the top and sides of the cake with the remaining caramel sauce. Garnish with banana slices, whipped cream, and crumbled cake or cookie pieces.
Step-by-Step Guide
1. Prepare Pans: Thoroughly grease two 8-inch round pans and dust with flour, tapping out excess. This prevents sticking.
2. Combine Dry Ingredients: Sift flour, baking soda, baking powder, salt, and cinnamon. Sifting aerates the flour for a lighter crumb.
3. Cream Butter & Sugars: Using a mixer, beat softened butter, granulated sugar, and brown sugar on medium-high for 3-4 minutes until pale and fluffy.
4. Incorporate Wet Ingredients: Add eggs one at a time, fully incorporating each. Mix in vanilla and mashed bananas.
5. Combine Batter: On low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with dry ingredients. Mix just until combined.
6. Bake & Cool: Divide batter evenly between pans. Bake for 25-30 minutes. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before assembly.
7. Make Caramel: While cakes cool, melt butter, then whisk in brown sugar and cream. Boil for 2-3 minutes until slightly thickened. Let cool until warm but still pourable.
8. Assemble Layers: Place first layer on plate. Top with whipped cream, banana slices, and a drizzle of caramel. Repeat with second layer.
9. Final Decoration: Drizzle remaining caramel over the top, allowing it to drip down the sides. Add final garnishes.
Serving Suggestions
Serve this cake at room temperature for the best flavor and texture. Pair a slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a coffee pairing, a dark roast or espresso complements the caramel’s richness. To prevent the banana garnish from browning, slice and add them just before serving.
How-to Summary
Create a spiced banana cake by creaming butter and sugars, adding eggs, vanilla, and bananas, then alternating dry ingredients with buttermilk. Bake and cool. For the caramel, cook butter, brown sugar, and cream until thickened. Assemble the cake by layering the cooled cakes with whipped cream, fresh banana slices, and the homemade caramel sauce.
Frequently Asked Questions
Can I make the cake layers ahead of time? Yes. Wrap the completely cooled cake layers tightly in plastic wrap and store at room temperature for one day or freeze for up to a month. Thaw before assembling.
What can I use instead of buttermilk? Make a quick substitute by adding 1 ½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for 5 minutes before using.
How do I store the assembled cake? Due to the fresh bananas, store the cake in the refrigerator, covered, for up to 2 days. The cake will become more moist over time.
My caramel sauce is too thin or too thick. How can I fix it? If too thin, return it to low heat and simmer for another minute or two. If too thick, whisk in a tablespoon of warm cream to loosen it.
Can I use store-bought caramel sauce? Absolutely. A high-quality jarred caramel sauce can be used to save time, though the flavor of homemade is superior.
Common Mistakes to Avoid
- Using Under-ripe Bananas: Ensure bananas are very ripe with brown spots for maximum sweetness and flavor.
- Overmixing the Batter: Mix only until the flour is incorporated to avoid a tough, dense cake.
- Assembling with Warm Cake Layers: The whipped cream will melt. Ensure cakes are completely cool.
- Overcooking the Caramel: Cook only until it coats the back of a spoon. It will thicken further as it cools.
- Slicing Bananas Too Early: Slice bananas just before assembly to prevent them from turning brown on the cake.
Conclusion
This Banana Caramel Layer Cake is a stunning dessert that masterfully balances the comforting flavor of spiced banana bread with the luxurious richness of homemade caramel. By following the detailed steps and avoiding common pitfalls, you can create a show-stopping bake perfect for celebrations or a special weekend treat. The combination of moist cake, fresh fruit, and silky sauce is sure to impress.