Description
Banana caramel dream cake delivers pure indulgence with layers of rich banana-infused sponge and silky caramel frosting. Dessert enthusiasts will delight in this sweet masterpiece that promises comfort and elegance in each delectable slice.
Ingredients
Scale
- 4 ripe bananas, mashed
- 2 large eggs
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- ½ cup (113 g, 4 oz) unsalted butter, room temperature
- ½ cup sour cream
- 2 cups (240 g) all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup (220 g) brown sugar
- ½ cup (120 ml) heavy cream
- ¼ cup (57 g, 2 oz) unsalted butter
- 1 tsp vanilla extract
- 1 pinch of salt
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g, 4 oz) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 2 tsps vanilla extract
- ½ cup caramel sauce
- whole pecans for garnish
Instructions
- Preparation: Preheat oven to 350°F and thoroughly grease cake pans with butter, dusting with flour to prevent sticking.
- Dry Ingredients: Whisk flour, baking soda, and salt in a medium bowl until thoroughly combined and lump-free.
- Butter Mixture: Cream butter and sugars in a large mixing bowl until fluffy and significantly increased in volume, creating a light, airy base.
- Egg Integration: Add eggs one at a time, mixing completely after each addition to ensure smooth incorporation and prevent curdling.
- Wet Ingredients: Mash bananas and blend with sour cream and vanilla, folding gently into the butter mixture to create a cohesive, fragrant batter.
- Batter Preparation: Delicately fold dry ingredients into wet mixture, stirring minimally to maintain the batter’s delicate texture and prevent deflation.
- Baking Process: Divide batter evenly between prepared pans, smoothing surfaces with a spatula, and bake for 25-30 minutes, rotating midway to ensure uniform golden-brown coloration.
- Cooling: Transfer baked layers to wire racks, allowing complete cooling to stabilize cake structure and prevent moisture accumulation.
- Caramel Creation: Combine brown sugar, heavy cream, and butter in a saucepan, bringing to a gentle boil and simmering to develop rich, complex flavors.
- Caramel Finishing: Remove from heat, incorporate vanilla and salt, stirring until smooth, then cool to room temperature for optimal spreading consistency.
- Frosting Development: Whip butter and cream cheese until seamlessly blended, gradually adding powdered sugar and vanilla to achieve a light, creamy texture.
- Cake Assembly: Layer cake with frosting and caramel, building a stable structure and ensuring even distribution of flavors.
- Final Touches: Completely frost exterior, creating a smooth finish, then embellish with caramel drizzle and chopped pecans for visual and textural contrast.
Notes
- Prep Pan Perfectly: Butter and flour cake pans generously to guarantee seamless cake removal without sticking.
- Mix Dry Ingredients Thoroughly: Sift flour, baking soda, and salt together to eliminate lumps and ensure even distribution.
- Handle Eggs Carefully: Add eggs one at a time, mixing completely after each addition to maintain batter’s smooth texture.
- Avoid Overmixing: Fold dry ingredients gently into wet mixture to preserve the batter’s airiness and prevent tough cake texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 400
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg