Banana Layer Cake With Caramel Cream And Pecans Recipes

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.)

Steps:

• For the cake: Preheat the oven to 350 degrees F. Prepare three 8-inch cake pans with baking spray and parchment liners.
• Using a stand mixer with a paddle attachment, cream together the granulated sugar, light brown sugar and butter on medium-high speed until light and fluffy. Slowly add the eggs, one at a time, mixing each fully before adding the next.
• With the mixer on low, slowly trickle the oil into the mixture. Once added, increase the speed to medium-high and continue to mix until the mixture thickens and begins to look like mayonnaise. Using a silicone spatula, scrape down your bowl, making sure to get anything at the bottom of the bowl that has not been mixed well.
• In a small bowl, combine the buttermilk and vanilla extract. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add a third of the flour mixture to the butter mixture and beat on medium high speed for 90 seconds. Bring the speed down to low and, alternately, add the buttermilk mixture and remaining flour mixture in 4 stages, beginning with the buttermilk mixture and ending with the flour mixture. Fold in the mashed bananas. Mix only enough to incorporate the ingredients after each addition.
• Pour the batter into the prepared pans, filling two-thirds full. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. The top of the cake should spring back slightly after a gentle tap with your finger. Allow to cool for 10 to 15 minutes before removing from the pans. Allow the cakes to cool completely before frosting.
• For the salted caramel Swiss meringue buttercream: Using a stand mixer with a paddle attachment, beat the egg whites and confectioners' sugar on medium-high until the mixture thickens to fluffy white, 3 to 4 minutes. Reduce speed to medium and gradually add the softened butter. Increase the speed to medium-high and continue mixing for 5 to 7 minutes. Reduce the speed and add the prepared caramel sauce, vanilla and salt. Mix until combined.
• To assemble the cake: Frost the top of 1 cake round with some salted caramel Swiss meringue buttercream. Drizzle with some prepared caramel sauce and sprinkle with some pecans. Add a second round and repeat with the buttercream, caramel sauce and pecans. Top with the remaining cake round and frost the entire cake with the buttercream.
• Combine the sugar, corn syrup and 1/4 cup water in a saucepan, making sure the sugar is completely wet, but being careful not to let the sugar water coat the sides of the pan. Turn the heat to medium-high and cook for about 4 minutes. The cooking process is done when the sugar has reached a nice amber color. Do not stir during the cooking process. Quickly remove the sugar from the heat and add the heavy cream. The mixture will bubble. Stir to combine. Whisk in the butter, sea salt and lemon juice. Allow to cool completely before use.

Steps:

• In a large bowl stir together flour, the 1 tablespoon sugar, nutmeg, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, just until dough starts to form. Knead gently for four to five strokes. Cover and chill for at least 1 hour or until dough is easy to handle.
• On a lightly floured surface roll dough into a 12-inch circle. Transfer pastry to a 10-inch tart pan. Press pastry into fluted side of pan trim pastry even with rim. Freeze for 20 minutes.
• Preheat oven to 400 degrees F. Prick bottom and side of pastry with a fork. Line pastry with double thickness of Reynolds Wrap® Aluminum Foil. Place on a baking sheet. Bake about 15 minutes or until pastry is set. Remove the aluminum foil. Bake about 10 minutes more or until pastry is light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
• Place sliced banana in baked pastry shell. Top with pecans. In a small bowl combine eggs, the 1/2 cup sugar, melted butter, and vanilla. Carefully pour over banana and pecans.
• Bake about 30 minutes or until filling is set and slightly puffed. Cool on a wire rack for 30 minutes. If desired, drizzle with caramel topping and serve with ice cream.

Steps:

• Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
• In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
• Caramel:.
• Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
• Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
• Decorate:.
• Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.

Steps:

• Preheat oven to 350 degrees. Butter a 6-by-2-inch round cake pan. Line bottom with parchment paper; butter, and dust with flour. Set aside. Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.
• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desired.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine, flour baking powder, soda and salt. Add alternately to the creamed mixture with buttermilk. Stir in nuts. , Pour into two greased and floured 9-in. round baking pans. Sprinkle with coconut. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine the sugar, flour, cream and butter in a saucepan. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add nuts, salt and vanilla; cool. Spread filling over one cake layer with coconut side up. Place second layer, coconut side up, on top. , For frosting, in a small bowl, beat the shortening, butter confectioners' sugar, vanilla and enough milk to achieve frosting consistency. Frost sides of cake only. If desired, cake can be made without frosting.

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add bananas and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
• Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of skillet, gently remove them using an offset spatula or knife and place them back onto cake. Let the cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

Steps:

• Preheat oven to 350°F.
• Coat 2-(8 inch) round cake pans with cooking spray; line bottoms with wax paper.
• Coat wax paper with cooking spray.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, baking powder, baking soda, and salt in a small mixing bowl, stirring well with a whisk.
• Place granulated sugar, oil, vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended.
• Add mashed banana; beat well.
• Add flour mixture and buttermilk alternately to sugar mixture, begining and ending with flour mixture.
• Pour batter into prepared pans.
• Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes on wire racks; remove from pans.
• Peel off wax paper; cool completely on wire racks.
• To prepare frosting: place cream cheese and vanilla extract in a large bowl; beat with a mixer at medium speed until fluffy.
• Add powdered sugar; beat at low speed until smooth.
• Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer.
• Spread remaining icing over top and sides of cake.
• Sprinkle pecans and coconut or/& chocolate curls over top of cake; all of these are optional.
• Cake is lovely as is!
• Store cake loosley covered in refrigerator.
• Enjoy, you have earned it.

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.)

Steps:

• In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter., Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. , Spread between layers and over top and sides of cake. Store in the refrigerator.