Banana Foster Cake Recipe
Are you ready for a delicious and decadent dessert that will transport you to the streets of New Orleans? Look no further than the Banana Foster Cake! This cake takes the classic dessert to a whole new level with layers of moist banana cake, a rich and flavorful bananas foster filling, and a creamy frosting that perfectly complements the other flavors.
Ingredients
Banana Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon 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 teaspoons vanilla extract
- 2 large eggs
Salted Banana Caramel Sauce
- 1 cup dark brown sugar
- ½ cup heavy cream
- ⅓ cup unsalted butter
- ¾ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 ½ very ripe bananas, mashed
- ¾ teaspoon vanilla bean paste or 1 1/2 vanilla beans
- 4 tablespoons dark rum (such as Meyer’s dark rum), divided
- 3 ripe bananas, sliced
Caramel Frosting
- 2 cups unsalted butter, softened
- 4 cups powdered sugar
- 1 cup salted banana caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line their bottoms with parchment.
- In a large bowl, combine flour, baking soda, and salt. In a separate bowl, blend sugar, 2 cups of mashed banana, oil, yogurt, buttermilk, vanilla, and eggs until smooth. Add this mixture to the dry ingredients, stirring until combined. Divide the batter equally among the pans.
- Bake for 25-30 minutes in the preheated oven, or until a toothpick comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes, then remove them from the pans and allow them to cool completely, around 1 to 1 1/2 hours.
- For the caramel sauce, combine sugar, cream, butter, cinnamon, and salt in a small saucepan. Cook over medium heat, whisking continuously until the butter is melted, and the sugar is dissolved, about 2 minutes. Whisk in 1 1/2 mashed banana, vanilla bean paste, and 3 tablespoons of rum, then remove from heat.
- Place sliced bananas in a small bowl and drizzle with 4 tablespoons of caramel sauce and the remaining 1 tablespoon of rum; gently toss to coat. Let the remaining caramel sauce cool to room temperature, approximately 20 minutes.
- To prepare the caramel frosting, beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until it becomes light in color, about 3 minutes. Gradually add powdered sugar and beat on medium speed for about 3 minutes until it turns light and fluffy. Add 1 cup of the salted banana caramel sauce and beat on low speed until combined, approximately 1 minute. Transfer 1 cup of frosting to a piping bag fitted with a #12 tip.
- To assemble the cake, place one cake layer on a serving plate and spread with 2/3 cup of Caramel Frosting. Use the piping bag to create a ring of Caramel Frosting around the outer edge of the cake layer on top of the frosting.
- Spoon half of the sliced banana mixture inside the frosting ring and spread it evenly. Top with the second cake layer.
- Spread another 2/3 cup of caramel frosting over the second layer. Repeat the piping bag ring around the outer edge of the cake layer on top of the frosting.
- Spoon the remaining sliced banana mixture inside the frosting ring and spread it evenly. Top with the remaining cake layer.
- Spread the remaining frosting on the top and sides of the cake and smooth it out.
- Use the piping bag to decorate as desired.
- Slice and serve with the remaining 3/4 cup of caramel sauce.
