Banana Caramel Cake With Mascarpone Frosting

I have seen banana cakes made in all different ways, but this one was a first for me! By Martha Stewart....it's a good thing. I have not made this one yet, so times are an estimate. And because all bananas differ, the bananas used (all 6) should weigh about 4 lbs.

• Ready In: 55 mins
• Yields: 9 inch cake

Ingredients

• CAKE

• 3⁄4 cup butter, at room temperature
• 3  tablespoons butter, at room temperature, plus more for pans
• 2 3⁄4 cups flour, plus more for pans
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 3  very ripe bananas, mashed
• 3  ripe bananas, sliced lengthwise for filling
• 1⁄4 cup sour cream
• 1  teaspoon vanilla extract
• 1 2⁄3 cups sugar
• 1⁄4 cup sugar
• 4  large eggs

• FROSTING

• 1  lb mascarpone cheese
• 1 1⁄4 cups  whipping cream
• 1⁄2 cup confectioners' sugar

Directions

1. Preheat oven to 350ºF.
2. Butter 2 9-inch round cake pans; line bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess; set aside.
3. Into a medium bowl, sift together the flour, baking powder, baking soda, and salt.
4. In a small bowl, stir together mashed bananas, sour cream, and vanilla; set aside.
5. 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, 3-4 minute Scrape down the sides as needed.
6. Add the eggs, one at a time, beating well after each addition.
7. With the mixer on low speed, add the flour mixture in two parts, beating until well combined after both additions, 2-3 minute.
8. Using a rubber spatula, fold in the reserved mashed banana mixture, being careful not to overmix.
9. Divide the batter between the prepared pans and bake 30-35 min, or until golden and a tester inserted in the center comes out clean.
10. Transfer pans to a wire rack to cool for 20 minute.
11. Invert cakes onto the rack; peel off the parchment paper and reinvert cakes, and let them cool completely, top sides up.
12. Sprinkle 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized.
13. Remove from heat and stir in 3 Tbs butter until melted.
14. Return pan to medium heat and add the sliced bananas. Cook until slices start to brown, 1-2 minute Gently turn the bananas, and cook over medium-high heat until browned, about 2 more minute.
15. Using a serrated knife, trim the tops of the layers to make them level.
16. Place one layer on a cake plate and arrange the caramelized banana slices on top. Make sure the entire top is covered.
17. Place the remaining layer on top and frost with mascarpone frosting.
18. To make the frosting:
19. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, about 1-2 minute Be careful not to overbeat, and use immediately.