Provided by Elizabeth Falkner
Categories Cake Milk/Cream Rum Blender Egg Fruit Nut Dessert Bake Quick & Easy Lime Banana Pecan Fall Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For cake:
- 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).
- 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.)
- For banana-caramel cream:
- 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.
- 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.
- 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.
- Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
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Imran borana
[email protected]I'm not sure what went wrong, but my cake didn't turn out very well. The bananas were too ripe and the cake was too dense. I'll try again with a different recipe.
Mrenal Roy Pronoyjit
[email protected]This cake is really easy to make and it turned out great! The only thing I would change is to add a little more salt to the caramel cream. Otherwise, it's a perfect cake.
Osei Pastor
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I'll try reducing the amount of sugar next time.
Had Eth
[email protected]I love this cake! The banana and caramel flavors go perfectly together, and the pecans add a nice crunch. It's the perfect dessert for any occasion.
Papa Adeleke
[email protected]This cake is a winner! It's moist, flavorful, and the caramel cream is to die for. I've already made it twice and it's a hit every time.
Joel Oketah
[email protected]This cake is easy to make and absolutely delicious! The caramel cream is especially good. I highly recommend this recipe.
Syed Ashahidali
[email protected]I made this cake for a potluck and it was a big hit! Everyone loved the unique flavor combination and the moist texture of the cake. I'll definitely be making this again.
Pobon Mandol
[email protected]This cake is so good! I'm not usually a fan of banana cake, but this one changed my mind. The bananas add a lovely moisture and sweetness to the cake, and the caramel cream is the perfect complement.
rubina sumona
[email protected]Made this cake for my daughter's birthday and it was a huge hit! The cake was moist and flavorful, and the caramel cream and pecans added a touch of elegance. The recipe was easy to follow and the cake turned out beautifully.
RS FAHIM
[email protected]This banana layer cake is absolutely divine! The combination of the moist banana cake, the creamy caramel cream, and the crunchy pecans is simply heavenly. I followed the recipe exactly and it turned out perfectly. My family and friends raved about i