Prep 35 mins
Cook 40 mins
Banana cake + caramel icing = heaven on a plate. Overripe bananas are a must in this recipe. Country Living Newsletter November 27, 2008 edition. When you make the icing, be sure to have a candy thermometer on hand, it will help you get this icing right every time. Cool the cake pans on a wire rack for 15 minutes.
- 2 1⁄2 cups cake flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1 1⁄4 cups granulated sugar
- 2 large eggs
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 cup buttermilk
- 1 cup very ripe mashed banana (about 2 bananas)
- 2 1⁄2 cups caramel icing
- 3 cups light brown sugar
- 1 1⁄2 cups heavy cream
- 1⁄2 teaspoon lemon juice (don't use the bottled kind, please)
- 5 tablespoons butter, cold, cut into pieces
- PREPARE THE CAKE:.
- Preheat oven to 350ºF.
- Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
- Dust with flour, tap out any excess, and set aside.
- Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside.
- In a large bowl, using a mixer set on medium-high speed, beat the butter until light -- about 1 minute.
- Add the sugar and continue to beat for 2 more minutes.
- Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla.
- Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients.
- Mix just enough to blend the batter after each addition.
- BAKE THE CAKE:.
- Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean -- 25 to 30 minutes.
- Cool in the cake pans on a wire rack for 15 minutes.
- Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
- PREPARE THE ICING:.
- In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice together.
- Cook the mixture, without stirring, over medium-high heat to soft-ball stage (238ºF).
- Remove from heat and cool the caramel mixture to 140º F.
- Place the butter on top of the cooled caramel mixture.
- Remove the thermometer and, using a handheld mixer set on medium-high speed, beat the caramel until it thickens enough to hold its shape, lightens in color, and changes from translucent to opaque -- about 5 minutes.
- ICE THE CAKE:.
- Use a serrated knife to trim the mounded side of the cake layers, if necessary.
- Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top.
- Place 1 cup Caramel Icing on top of the layer and spread evenly.
- Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.
- Apply icing immediately.
A nice cake, but I found it a little bland. I suppose it would have more flavor with the carmel icing, but I didnt have enough brown sugar to amke it. We ate it plain. I like to use spices in my banana cakes. Today I made it per your directions. When I make it again I will add the following: 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground cloves 1 more banana
Heaven is right on the plate when you are devouring this wonderful cake. I followed this exactly, except darn it, I forgot the buttermilk from the store, so I used Buttermilk using whole milk and letting it sit for about 1 hour. Worked perfectly for me. Other then that, I used super-fine sugar, (this is what I have to make jelly & jam with soon) and 2 bananas, that had previously been frozen. Thawed and squeezed out the banana after cutting the top off (in the skin) and it was pure delight. Everything was perfect, and I wouldn't skimp on using pure cake flour, I believe this is what makes this so smooth, a great rise, and absolutely light as a feather. This is a great recipe and will make this again. Oh yes, I forgot to spread (the icing) on the side for the photo, but I did add some pretty flowers (from the flower garden) to the top for decoration. Also regarding the lightness of my icing~the photo lightness of the icing is due to my photo editing program, and should be noted this is more tan then whitish. I also should add: I was distracted when whipping this, (did it in my KA) and it whipped for more then 12 minutes before I remembered Ihad icing whipping, and whip it did. The produced a lighter icing, because more air was put into it from over-whip. Let's just say, thre is none left after my DS carted the rest home (about 1/8 cake left). Made for Everyday is a Holiday May 2009