How to Bake Banana Caramel Cake

Yields: one 9’’ cake

Preparation time: 35 mins

Cooking time: 40 mins

Ingredients needed to make Banana Caramel Cake:

For the cake:

•  2 ½ cups cake flour
• 2 ripe bananas, mashed ( 1 cup)
• 1 ¼ cups granulated sugar
• ½ tsp baking soda
• 2 ½ tsp baking powder
• ½ cup unsalted butter, softened
• ½ cup buttermilk
• 1 ½ tsp vanilla extract
• 2 large eggs
• ½ tsp salt

For the caramel icing:

• 5 tbsp cold butter, diced
• 1 ½ cups heavy cream
• 3 cups light brown sugar
• ½ tsp lemon juice

Cooking instructions for Banana Caramel Cake:

• To make the cake, warm up your oven to 350 degrees F.
• Grease two 9’’ cake pans with a knob of softened butter and sprinkle some flour over it; set aside.
• Place the flour in a bowl and stir baking soda as well as powder and a dash of salt until well combined.
• Sift the mixture into another bowl and set aside.
• Place the butter in a separate bowl, fitted to a stand mixer and beat it at moderately high speed, for a minute or until it becomes light and fluffy.
• Sprinkle the sugar into it and beat further for another couple of minutes.
• Crack the eggs into the creamed butter, one at a time, and whisk it into the mixture after every addition until all of it is incorporated into the mixture.
• Stir in a splash of vanilla and fold in the dry mixture in three batches, alternating with bananas and butter milk, until all of them blend into the mixture thoroughly to form a smooth batter.
• Pour half of the batter in each pan and place it on a rack, placed in the middle of the oven.
• Bake for half an hour or until the cake is baked through and set aside on a wire rack for 15 minutes to cool.
• Run a sharp knife along the edges of the cakes to loosen them up and flip onto the wire rack; continue to cool to room temperature.
• To make the caramel icing, pour the heavy cream and a splash of lemon juice into a medium saucepan and stir in sugar.
• Heat the mixture over moderately high flame, while leaving it undisturbed, until the temperature rises up to 238 degrees F, as indicated by the candy thermometer.
• Turn off the heat and allow to cool to 140 degrees F.
• Dot the cooled caramel with butter and beat them together at medium-high speed for 5 minutes, using hand mixer, until the mixture turns thick, lighter in colour and opaque.
• Spread a cup of the caramel icing all over the surface of a cake and place the other cake on top.
• Smother the sides and top of the assembled cake with rest of the icing and carve out thick wedges.
• Serve and have fun!

Image credit: Wikimedia Commons