Banana Caramel Cake With Mascarpone Frosting

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READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350ºF.
  • Butter 2 9-inch round cake pans; line bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess; set aside.
  • Into a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  • In a small bowl, stir together mashed bananas, sour cream, and vanilla; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 sticks butter and 1 2/3 cups sugar on medium-high speed until light and fluffy, 3-4 minute Scrape down the sides as needed.
  • Add the eggs, one at a time, beating well after each addition.
  • With the mixer on low speed, add the flour mixture in two parts, beating until well combined after both additions, 2-3 minute.
  • Using a rubber spatula, fold in the reserved mashed banana mixture, being careful not to overmix.
  • Divide the batter between the prepared pans and bake 30-35 min, or until golden and a tester inserted in the center comes out clean.
  • Transfer pans to a wire rack to cool for 20 minute.
  • Invert cakes onto the rack; peel off the parchment paper and reinvert cakes, and let them cool completely, top sides up.
  • Sprinkle 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized.
  • Remove from heat and stir in 3 Tbs butter until melted.
  • Return pan to medium heat and add the sliced bananas. Cook until slices start to brown, 1-2 minute Gently turn the bananas, and cook over medium-high heat until browned, about 2 more minute.
  • Using a serrated knife, trim the tops of the layers to make them level.
  • Place one layer on a cake plate and arrange the caramelized banana slices on top. Make sure the entire top is covered.
  • Place the remaining layer on top and frost with mascarpone frosting.
  • To make the frosting:
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, about 1-2 minute Be careful not to overbeat, and use immediately.
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