Banana’s Foster Cake

This layer cake is features layers of fluffy banana cake with a rum-caramel banana filling and a spiced cream cheese frosting. To avoid dense cake layers don't overmix your batter!
Servings: 1 yield(s)
Prep Time: 180 mins
Cook Time: 25 mins
Total Time: 205 mins
    For the Banana Cake
  • 2 tsp lemon juice
  • 355 ml mashed ripe bananas (about 3) (1 1/2 cups)
  • 340 g cake flour (3 cups)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 400 g granulated sugar (2 cups)
  • 50 g brown sugar, packed (1/4 cup)
  • 170 g butter, melted and cooled (12 tbsp)
  • 3 eggs, separated, at room temperature
  • 2 tsp vanilla extract
  • 355 ml buttermilk (1 1/2 cups)
  • 1 pinch cream of tartar
  • For the Banana's Foster Filling
  • 60 g butter (1/4 cup)
  • 100 g brown sugar (1/2 cup)
  • 3 medium ripe bananas, sliced
  • 80 ml toasted chopped pecans (1/3 cup)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher or sea salt
  • 60 mg dark rum (1/4 cup)
  • For the Spiced Cream Cheese Frosting
  • 340 g cream cheese (1 1/2 bars)
  • 113 g butter, softened (1/2 cup)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tbsp dark rum
  • 250 g icing sugar (2 cups)
  • To Finsh
  • 60 ml chopped toasted pecans (1/4 cup)
  • 60 ml caramel sauce (1/4 cup)
    For the Banana Cake
  1. Adjust your oven rack to the lower-middle position and heat the oven to 350F/180C. Grease, line and flour 3 8-inch/20 cm round cake pans.
  2. In a small bowl, mix bananas and lemon juice. Set aside.
  3. Whisk flour, baking powder, baking soda, salt, 150 g (1 3/4 cups) granulated sugar, and brown sugar together in a large bowl.
  4. In a medium bowl, whisk together melted butter, buttermilk, vanilla, and egg yolks.
  5. Using a stand mixer fitted with a whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip to soft peaks, about 1 minute. Gradually add remaining 50G (1/4 cup) sugar and whip until glossy, stiff peaks form, about 2-3 minutes. Transfer to a bowl and set aside.
  6. Add flour mixture to the now-empty bowl. With the mixer at low speed, gradually pour in the butter mixture and mix until almost incorporated for about 15 seconds. Scrape down bowl then increase speed to medium-low and beat until smooth and fully incorporated, about 10-15 seconds.
  7. Using a rubber spatula, gently fold in the banana mixture.
  8. Using a rubber spatula, stir one-third of whites into the batter, then add the remaining two-thirds and gently fold until no white streaks remain.
  9. Divide batter evenly between prepared tins. For accuracy, you can use a digital scale. Gently tap the pans against the counter a few times to get rid of any bubbles.
  10. Bake until a toothpick inserted in centre comes out clean, about 25-30 minutes.
  11. Let cool in pans for 10 minutes before removing from cake pans, discarding parchment and letting cool completely on rack.
  12. For the Bananas Foster Filling
  13. Melt butter and sugar together in a skillet over medium heat until the mixture is smooth. Stir in the ground cinnamon and salt.
  14. Add the sliced bananas to the pan and saute until softened, about 2-3 minutes.
  15. Pour in rum and cook for 1 minute, then stir in the chopped pecans. Let cool completely before filling the cake.
  16. For the Cream Cheese Frosting
  17. In a large bowl, beat together cream cheese, butter, vanilla, rum, cinnamon, and salt until fluffy, about 2 minutes.
  18. Add icing sugar and beat on low speed until combined. Increase speed to medium-high and beat until light and fluffy, about 5 minutes. If the icing is too soft, add up to 4 more tbsp icing sugar until the desired consistency is reached. Frosting may be kept in the fridge until ready to use.
  19. For Assembly
  20. Cut the tops of your cakes to create flat layers if needed.
  21. Place one layer on your cake plate or board. Add a thin layer of frosting over the top then pipe a higher rim around the circumference of the cake.
  22. Fill the centre with half of the banana filling.
  23. Repeat with the second layer of cake, frosting, and filling. Top with the third layer of cake.
  24. Spread a thin coat of frosting over the top and sides of the cake. Freeze for 30 minutes until this crumb coat has set, then top with a final coat of frosting.
  25. Top decoratively with caramel sauce and chopped toasted pecans.