Bananas Foster Cake
Prep Time: 30 minutes
Bake Time: 25 minutes
Relaxed Time: 1 hour 10 minutes
Total Time: 2 hours 20 minutes
2 ½ cups all-purpose flour
2 tsp. baking soda
1 tsp. table salt
2 cups granulated sugar
2 cups mashed banana (from 5 (6 oz.) bananas)
1 cup canola oil
¾ cup plain whole Greek yogurt
¼ cup whole buttermilk
2 tsp. vanilla extract
Two large eggs
Salted Banana Caramel Sauce
1 cup dark brown sugar
½ cup heavy cream
⅓ cup unsalted butter
¾ tsp. ground cinnamon
¼ tsp. sea salt 1
½ very ripe bananas, mashed
¾ tsp. vanilla bean paste or 1
1/2 vanilla beans
4 tbsp. dark rum (such as Meyer’s dark rum), divided
Three ripe bananas, sliced
2 cups unsalted butter, softened
4 cups powdered sugar
1 cup salted banana caramel sauce
Oven to 350 degrees Fahrenheit (175 degrees Celsius). Cooking spray three (8-inch) round cake pans, then line the bottoms with parchment paper.
In a big bowl, combine salt, baking soda, and flour. In a separate dish, combine sugar, 2 cups mashed banana, oil, yogurt, buttermilk, vanilla, and eggs. Add to flour mixture and whisk just until mixed. In the prepared pans, distribute the batter evenly.
Bake for 25 to 30 minutes in the oven or until a toothpick inserted in the center comes out clean. For ten minutes, allow the pans to cool on a wire rack. Remove cakes from pans after 1 to 1 1/2 hours and let them cool fully on a wire rack.
In the meantime, combine sugar, cream, butter, cinnamon, and salt in a small pot to make the caramel sauce. Cook for about two minutes, whisking continuously over medium heat or until the butter has melted and the sugar has completely dissolved. Remove from heat and stir in 3 tsp. of rum, 1 1/2 tbsp. Of mashed banana and vanilla bean paste.
Sliced bananas should be placed in a small basin with 4 tbsp. of caramel sauce and the final 1 tbsp. Of rum. Gently stir to combine. The remaining caramel sauce needs around 20 minutes to reach room temperature.
For the caramel frosting, beat butter in a stand mixer bowl with the paddle attachment on medium speed for about 3 minutes or until it turns light in color. Add the powdered sugar gradually and beat for about 3 minutes at medium speed or until the mixture is light and fluffy. Beat on a low rate for approximately a minute, then add 1 cup of the salted banana caramel sauce. Fill a piping bag with one cup of frosting and a 12 tip.
Place one cake layer on a serving platter and top with 2/3 cup caramel frosting to construct the cake. On top of the frosting, pipe a ring of caramel frosting around the outside border of the cake layer.
Spread equally by adding half of the sliced banana mixture inside the icing ring. Add the second cake layer on top.
Over the second layer, spread another 2/3 cup of caramel frosting. Then, on top of the icing, repeat to pipe a ring of caramel frosting around the outside border of the cake layer.
Spread evenly the leftover banana-slice mixture inside the frosting ring. Add the last layer of cake on top.
The leftover frosting should be smoothed over the cake’s top and sides. T
o embellish, use a piping bag.
Slice, then add the final 3/4 cup of caramel sauce.