Chunkless Bananas Foster Layer Cake, I must qualify.
I do not like chunks of bananas in baked things.
So this bananas cake is smooth and rich, with not a trace of chunk.
And yes, if eating a cake, whole off a plate, with a fork and a giant green knife didn’t carry with it such repercussions as nearly instantaneous inches on my muffin top and the necessity for elastic waistbands, then I would eat this cake as pictured above.
There is something insanely comforting lolling around in that cream cheese frosting and faintly cinnamony caramel glaze.
We don’t really need to talk about it.
Just next time you think you might need a giant slice of banana-rum-cinnamon – caramel – cream cheese-ish sweetness, consider this cake.
It’s not too difficult.
If you have a six-year-old son, he might fall in love with it, and request it three times a day.
It uses up old bananas and half that silly little airline sized bottle of rum in the back of your cupboard, and you don’t have to line the pans with parchment paper.
And you might start singing, “Ooooo looove boonoonoos foostoor cook”. . . .
You know what I’m talking about, right? Please tell me yes. (I Love To Eat Apples and Bananas?? The pre-school vowel song??)
OK, really. Whatevs.
I still love me some boonoonoo cook.
Bananas Foster Layer Cake
- 1 cup butter, softened
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 2 firm ripe bananas, sliced (optional)
For the Glaze:
- 6 tablespoons light brown sugar
- 1 tablespoon light corn syrup
- 1 tablespoon butter
- 2 tablespoons dark (I used golden) rum
- 1/4 teaspoon ground cinnamon
For the Icing:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 (16 ounce) package powdered sugar, sifted
- 1 tablespoon milk
- 2 teaspoons vanilla extract
For the cake, preheat oven to 350°; butter and flour three 8" round cake pans.
Beat butter and sugars at medium speed with an electric mixer until fluffy.
Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking soda, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
Stir in the mashed bananas and vanilla.
Pour batter into 3 (8 inch) round cake pans.
Bake for 25 minutes or until a pick comes out clean.
Run a sharp knife around edges of pan; cool cake layers in pans of wire racks for 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Pierce cake layers almost all the way through, but not quite, several times per layer with a toothpick to allow the glaze to soak in.
For the glaze, bring brown sugar, corn syrup, and 3 tablespoons water to a boil in a small saucepan, stirring constantly. Cook for about 1 minute, or until sugar dissolves. Stir in butter, rum, and cinnamon.
Pour over cake layers immediately, dividing evenly between layers. Let stand for at least 10 minutes.
For the icing, beat cream cheese and butter at medium speed with an electric mixer until smooth.
Gradually add powdered sugar, beating until smooth; stir in milk and vanilla.
Spread 1/4 cup frosting on 1 cake layer; arrange half of (optional) banana slices over frosting.
Repeat procedures with a second cake layer, 1/4 cup frosting, and remaining half of (optional) banana slices.
Top with third cake layer; frost top and sides of cake with remaining frosting.
Store in refrigerator.
Only very slightly adapted from food.com
all recipes copyright Home is Where the Cookies Are; www.wherethecookiesare.com