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Add a little milk while cooking cauliflower if you want to keep it bright white.
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[edit] Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter; room temperature
- 2 1/2 cups sugar, divided
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- 6 large eggs
- 1 cup plus 2 tablespoons buttermilk
- 2 small ripe bananas, peeled, cut into 1/4‑inch cubes (about 1 1/2 cups)
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[edit] Banana-Caramel Cream
- 1 1/2 cups (packed) golden brown sugar
- 1 small ripe banana, peeled, cut into 1‑inch pieces
- 3 tablespoons unsalted butter, room temperature
- 3 3/4 cups chilled heavy whipping cream, divided
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- 4 1/2 teaspoons fresh lime juice, divided
- 4 1/2 teaspoons dark rum, divided
- Roasted pecans (directions below)
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[edit] Roasted Pecans
- 2 cups pecan halves
- 3 tablespoons unsalted butter, melted
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[edit] Directions
- Preheat oven to 350°. Butter and flour two 9‑inch-diameter cake pans with 1 1/2‑inch-high sides. Sift flour, baking powder, and salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3½ cups for each).
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely.
[edit] Banana-Caramel Cream
- Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
- Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
- Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.
- Scatter pecans over top of cake.
[edit] Roasted Pecans
- Preheat oven to 325°. Toss pecans and melted butter in medium bowl to coat. Add salt and toss. Spread pecans in single layer on rimmed baking sheet.
- Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.
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