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Banana & Pecan Cake with Salted Caramel

Banana & Pecan Cake with Salted Caramel

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This cake is a real crowd pleaser. Layers of moist banana nut cake with a sweet and salty caramel drizzle – teatime bliss!

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 40 mins
Categories: Cakes, Cakes, Teatime
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Salted Caramel Sauce
60 g butter
1 C (250 ml) dark brown sugar
1 C (250 ml) cream
1 tsp (5 ml) Maldon salt flakes

Vanilla Pastry Cream
6 egg yolks
60 g castor sugar
40 g cornflour
1 tsp (5 ml) vanilla extract
2 C (500 ml) full cream milk

Salted Caramel Buttercream
230 g butter, softened
230 g icing sugar, sifted
½ tsp (2.5 ml) vanilla extract
2 Tbsp (30 ml) salted caramel (recipe above)
¼ C (60 ml) cream

Banana and Pecan Nut Cake
240 g butter, softened
2 C (500 ml) sugar
4 eggs
6 ripe bananas
6 Tbsp (90 ml) milk
1 tsp (5 ml) vanilla essence
4 C (1 l) flour
2 tsp (10 ml) bicarbonate of soda
1 tsp (5 ml) baking powder

100 g pecan nuts, chopped
1 small packet caramel popcorn, for garnish (optional)

Salted Caramel Sauce

Place the butter and sugar into a saucepan over a medium heat and allow to melt gently. The butter will split, but this is not an issue.

Once melted, add the cream and allow to simmer for 10-15 minutes or until the mixture thickens to the desired consistency.

Stir in the salt and allow to cool before using. 30 ml (2 Tbsp) of this salted caramel will be mixed into the buttercream, the reminder can be set aside, this will be used to drizzle over the cake once it has been iced and is ready to serve.

Vanilla Pastry Cream

Place the egg yolks, castor sugar, cornflour and vanilla into a glass bowl and whisk until pale in colour.

Bring the milk to a gentle simmer in a medium-sized saucepan, and then slowly pour into the creamed egg mixture, while whisking continuously to prevent curdling.

Return the mixture to the saucepan and whisk over a low heat until thickened and simmering. Taste to ensure that the cornflour is cooked.

Pour the mixture into a small bowl and cover with cling film – the cling film should touch the top of the custard to prevent a skin from forming. Allow to cool completely before using to sandwich the cake layers.

Salted Caramel Buttercream

Cream together the butter, icing sugar and vanilla extract until creamy and pale in colour.

Whisk in the salted caramel and cream.

Banana and Pecan Nut Cake

Preheat oven to 180 °C.

Grease 2 x 20 cm baking tins.

Cream the butter and sugar until light and fluffy.

Beat in the eggs one at a time until well combined and creamy.

In a small glass bowl, mash the bananas and then add the milk and vanilla. Mix together and set aside.

Sift the flour, bicarbonate of soda and baking powder together and fold into the egg mixture, alternating with the mashed banana mixture. Stir in the nuts.

Pour the batter into the prepared tins and bake in the oven for about 1 hour, or until cake is golden brown and cooked through. A toothpick inserted in the centre should come out clean.

Remove from the oven and allow to cool in the tins for about 15 minutes. Remove the cakes from the tins and place on wire racks to cool completely.

Carefully slice the cakes in half horizontally, resulting in 4 thin cake rounds. Note: The cakes may need to be trimmed if they have peaked slightly. They should be flat on top to ensure even assembly.

To Assemble

Place one cake round onto a cake stand/plate and pipe an even layer of vanilla pastry cream across the entire base. Repeat this process until there is one last cake round left. Place the last cake on top of the pastry cream and using a palate knife, ice the entire cake with the salted caramel buttercream. Place in the fridge for about 30 minutes to set the icing.

Just before serving the cake, drizzle generously with salted caramel sauce and top with caramel popcorn.