Banana Layer Cake With Caramel Cream And Pecans Recipe

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Banana Layer Cake With Caramel Cream And Pecans
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Ingredients
17
Count
Nutrition
6
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. For cake:
  2. 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.
  3. 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.
  4. 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.
  5. Fold egg mixture into batter.
  6. Fold in bananas.
  7. Divide batter between prepared pans (about 3 1/2 cups for each).
  8. Bake cakes until tester inserted into center comes out clean, about 35 minutes.
  9. 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.)
  10. For banana-caramel cream:
  11. Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend.
  12. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils.
  13. 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.
  14. Cool to room temperature, whisking occasionally.
  15. Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly.
  16. Gradually fold in cool caramel mixture.
  17. Chill until cream is firm enough to spread, about 3 hours.
  18. Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter.
  19. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over.
  20. 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.
  21. Repeat with third cake layer, lime juice, rum, and cream.
  22. Top with fourth cake layer, cut side down; spread remaining cream over top.
  23. Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5.62 Kcal (24 kJ)
Calories from fat 2.76 Kcal
% Daily Value*
Total Fat 0.31g 0%
Cholesterol 2.01mg 1%
Sodium 0.89mg 0%
Potassium 4.03mg 0%
Total Carbs 0.64g 0%
Sugars 0.34g 1%
Dietary Fiber 0.02g 0%
Protein 0.09g 0%
Calcium 1.5mg 0%
Amount Per 100 g
Calories 271.33 Kcal (1136 kJ)
Calories from fat 133.12 Kcal
% Daily Value*
Total Fat 14.79g 0%
Cholesterol 96.97mg 1%
Sodium 42.81mg 0%
Potassium 194.65mg 0%
Total Carbs 30.75g 0%
Sugars 16.36g 1%
Dietary Fiber 0.89g 0%
Protein 4.34g 0%
Vitamin C 1.8mg 0%
Vitamin A 0.1mg 0%
Iron 0.5mg 0%
Calcium 71.1mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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