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Banana Cake with Caramel Buttercream & Chocolate Glaze Recipe

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This recipe for Banana Cake with Caramel Buttercream & Chocolate Glaze is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Banana Cake
Ingredients:  
Ingredients:  
2½ cups all-purpose flour
1 tbsp. baking soda
2 tsp. salt
1 tsp. cinnamon
1 cup grapeseed oil
2 large eggs
1 cup milk
1 tbsp. vanilla extract
4 large ripe, mashed bananas
2 cups packed brown sugar
Directions:
Directions:
Preheat oven to 325º F. Prepare two 9-inch round pans by coating with cooking spray. Cut parchment circles and line the pans as well. In a large bowl, whisk flour, baking soda, salt, and cinnamon. In a separate bowl, whisk together oil, eggs, milk, and vanilla. In the bowl of an electric mixer with paddle attachment, beat the bananas and sugar. Combine until smooth, about 5 minutes on medium speed. On low speed, beat in the flour mixture, followed by the egg mixture. Scrape down the sides. Divide evenly into two pans. Bake, rotating halfway through until the cake tester comes out clean, about 45 to 50 minutes. Cool on a rack for 20 minutes. Remove cakes from pans and cool completely.
 

Caramel Buttercream
Ingredients:  
Ingredients:  
1 can (about 300 mL) salted butter caramel sauce (I use Eagle Brand Dulcé de Leche.)
*Save a bit of the caramel for the topping of the finished cake.
1 cup unsalted butter, room temperature
Directions:
Directions:
Place caramel and butter, both at room temperature, into the bowl of the mixer. Using whisk attachment, combine on low. Stop and scrape sides intermittently. Increase to medium speed until light and fluffy. Use immediately.
 

Dark Chocolate Glaze
Ingredients:  
Ingredients:  
1 cup 71% Lindt chocolate, or other good quality chocolate, chopped
½ cup whipping cream (whip up the rest of the carton for serving)
¼ cup corn syrup
Directions:
Directions:
Bring cream and corn syrup to a boil. Pour over chocolate. Let sit for 5 minutes. Stir until shiny and smooth, then set aside until needed. Use warm.
To assemble:
Slice cooled cakes in half horizontally.
Divide buttercream into 4 portions. With a spatula, spread one portion over the cake layer. Continue icing and layering until you lave 4 layers of each.
Wrap the outside in Saran Wrap and chill overnight in the fridge.
Top with warm chocolate glaze in the centre of the cake, allowing it to trickle down the sides. Allow glaze to set.
To serve:
Slice and top with whipping cream and a dusting of cocoa powder. Drizzle with caramel sauce.
Personal Notes:
Personal Notes:
This cake is so good, it needed a name. Meet Allan.

 

 

 

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