Banana Caramel Cake

 Cake has been around for so long, it is that special dessert made for special occasions. As the popular saying goes ''a party without cakes is just a meeting''. Many people have come up with different recipes to spice up ordinary cakes and the number of recipes is just countless.

The Banana Caramel Cakes is that special cake you can make at home and for your occasions. It is tasty and looks good in the eyes. It is also pretty easy to make them, here is how;

Ingredients


1 1/2 sticks plus 3 tablespoons butter, room temp.
2 3/4 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed, plus 3 ripe bananas, sliced lengthwise, for filling
1/4 cup sour cream or creme fraiche
1 teaspoon vanilla extract
1 2/3 cups plus 1/4 cup sugar
4 large eggs

Directions

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

In the bowl of an electric mixer fitted with the paddle attachment, beat 11/2 sticks of butter and 1 2/3 cups sugar on medium-high speed until light and fluffy 3-4 minutes, scraping down sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in two parts, beating until combined after each. Using a rubber spatula, folk in the reserved banana mixture, being careful not to over-mix.

Divide the batter between the prepared pans. Baking until cakes are golden brown, about 30-35 minutes. Transfer pans to wire rack to cool 20 minutes. Invert cakes onto rack, peel off parchment, let cool.

Sprinkle the Remaining 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is carmelized. Remove from heat; stir in remaining 3 tablespoons butter until melted. Return pan to medium heat. Add the sliced bananas; cook until sliced start to brown, 1-2 minutes. Gently turn the bananas, and cook over medium-high heat until browned, about 2 minutes.

Place one layer on a cake plate; arrange carmelized bananas slices on top. Place the remaining layer on top.


This recipe calls for a mascarpone frosting, but I had no mascarpone, so I decided to just drizzle the rest of the carmel on top.

but a couple words of advice when making this cake:

don’t overcook your carmel like I did, making it like glass. it’s pretty, but hard to eat. hahaa.

make sure you have the cake right beside the bananas when transferring them from the pan to the cake. they don’t hold up very well.

DON’T ACCIDENTLY TOUCH THE HOT CARMEL. IT’S HURTS. BAD.

Recipe by honey and jam 

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