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Bananas Foster Cake
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Prep Time:
30 minutes
Total Time:
140 minutes
Decadent banana-rum filled cake with creamy banana caramel buttercream.
Ingredients:
  • cooking spray
  • 2.5 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
  • 0.75 cup plain whole Greek yogurt
  • 0.25 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup dark brown sugar
  • 0.5 cup heavy cream
  • 0.33 cup unsalted butter
  • 0.75 teaspoon ground cinnamon
  • 0.25 teaspoon sea salt
  • 1.5 very ripe bananas, mashed
  • 0.75 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
  • 2 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1 cup salted banana caramel sauce
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) while you prepare your 3 (8-inch) round cake pans by giving them a quick spray of cooking spray and lining the bottoms with parchment paper.
  • In a large bowl, combine flour, baking soda, and salt. In another bowl, mix sugar, 2 cups mashed banana, oil, yogurt, buttermilk, vanilla, and eggs until well blended. Add the wet ingredients to the flour mixture and stir until just combined. Divide the batter evenly between the prepared pans.
  • Bake in the oven until a toothpick comes out clean, for 25-30 minutes. Cool in pans on a wire rack for 10 minutes. Then remove cakes from pans to a wire rack and let cool completely for about 1 to 1 1/2 hours.
  • In a small saucepan over medium heat, whisk together sugar, cream, butter, cinnamon, and salt until butter is melted and sugar is dissolved, about 2 minutes. Stir in 1 1/2 mashed banana, vanilla bean paste, and 3 tablespoons rum. Remove from heat.
  • In a small bowl, combine the sliced bananas with 4 tablespoons of caramel sauce and 1 tablespoon of rum. Gently toss to coat the bananas. Allow the remaining caramel sauce to cool to room temperature for about 20 minutes.
  • To make the caramel frosting, in a stand mixer bowl with the paddle attachment, beat butter on medium speed for 3 minutes until light. Gradually add powdered sugar and beat for another 3 minutes until fluffy. Mix in 1 cup of salted banana caramel sauce on low speed for 1 minute. Place 1 cup of frosting into a piping bag with a #12 tip.
  • Place one cake layer on a serving plate and generously spread it with 2/3 cup of delicious Caramel Frosting. Then, use a piping bag to create a beautiful ring of Caramel Frosting along the outer edge of the cake layer.
  • Dollop half of sliced bananas in frosting ring, spreading evenly. Place second cake layer on top.
  • Spread an additional 2/3 cup of sweet caramel frosting over the second layer, then use a piping bag to create a decorative ring of caramel frosting around the outer edge of the top cake layer.
  • Spread the rest of the sliced banana mixture within the frosting ring evenly. Place the remaining cake layer on top.
  • Spread the remaining frosting all over the cake, ensuring a smooth finish.
  • Create your desired patterns or designs using a piping bag.
  • Drizzle with the remaining 3/4 cup of decadent caramel sauce before serving.

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