Banana Layer Cake with Whisky Caramel

Here’s a decadent cake that will impress your family and friends!  There are three layers of cake separated by delicious vanilla cream, and topped with whiskey caramel.  Frankly, making caramel intimidates me, so sometimes I make this cake and top it with a good quality caramel from a jar.  I stir in a little whiskey to give it a “kick”, and pour it on top.  But you can certainly make this caramel sauce from scratch!  Just don’t stir it because those little sugar crystals like to bond together and make people like me go a little crazy.

Ingredients (serves 6-8): 

Cake:

3 cups all purpose flour
2 cup brown sugar
1 1/2 tsp. baking powder
2 tsps. salt
2 cups mashed bananas (about 5 bananas)
3 sticks of butter (12 ounces), melted
4 tbsp. maple syrup
4 tsp. vanilla extract
7 eggs

Cream filling:

1 cup heavy cream
1 cup creme fraiche
3/4 cup confectioners sugar
1 tbsp. vanilla paste (or vanilla extract)

 

Whiskey Caramel Sauce:

1 cup sugar
1/3 cup water
1/3 cup heavy cream
2 tbsp. whiskey

 

Method: Preheat oven to 350 degrees.  Place the flour, sugar, baking powder, and salt in a large bowl and stir to combine.  In another bowl, combine the bananas, butter, maple syrup, vanilla and eggs.  Add to the flour mixture and stir to thoroughly combine.  Butter 3- 8” cake pans and place a round of parchment paper on bottom of each pan.  Pour cake batter evenly into pans and bake for 30-35 minutes, or until a skewer inserted comes out clean.  Allow to cool in pans for 20 minutes, and then turn out on a rack to cool completely.

To make cream, combine the heavy cream, creme fraiche, confectioners sugar, and vanilla in a bowl and beat with a hand mixer until stiff peaks form.  Set aside until ready to assemble cake.

To make whiskey caramel sauce, place the sugar and water in a saucepan over medium heat and stir until just combined.  Bring to a boil and allow to cook without stirring until color is light amber.  Remove from heat and add heavy cream and whiskey.  Return saucepan to the heat and stir until sauce is smooth.  Remove from heat and allow to cool completely.

To assemble cake, place one layer on a cake plate and spread one fourth of the cream filling.  Top with another layer and cream filling, and the last layer with cream on top.  Drizzle with whiskey caramel sauce to serve.

DessertEvan Wei-HaasHolidays