Banana Layer Cake with Caramel Cream and Pecans
Banana Layer Cake with Caramel Cream and Pecans is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.).
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.).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.