Butterscotch Banana Cake With Caramel Cream Cheese Frosting

Butterscotch Banana Cake With Caramel Cream Cheese Frosting

Having all of the ingredients ready when starting the butterscotch sauce before you begin is very important, as it is a fairly fast process, and the sauce won’t wait for you to dig around for the ingredients.

Butterscotch banana cake is split into three layers and frosted with caramel cream cheese frosting. It is garnished with toasted almond slices and banana chips. This banana quickbread is special because chunks of bananas are cooked in caramel and butter until they turn to mush. This step really pumps up the flavour for the cake. The frosting is a twist on classic cream cheese frosting made with a thick salty caramel sauce.

ingredients:

banana cake ingredients

• 2 c (220g) chopped Pecans
• 3 c (410g) Cake Flour
• 1 T (15 g) Baking Powder
• 1 1/2 t (8g) Sea Salt
• 1 c (227 g or 2 sticks) unsalted Butter, room temp but not too warm
• 3 c (600g) Sugar
• 4 Egg Yolks
• 2 whole Eggs
• 1/2 c (120ml) Canola Oil
• 8 ripe Bananas (approx. 4 c smashed)
• + 3 additional Bananas for final assembly, sliced length-wise
• + 3 T unsalted Butter for cooking bananas for final assembly

butterscotch sauce ingredients

• 4 T (60 g) unsalted Butter
• 1 c (200 g) Golden Brown Sugar, tightly packed
• 1/2 c (120 ml) Heavy Whipping Cream
• 1 t (5 ml) Vanilla Extract
• 1 1/2 T (22 ml) Scotch
• Sea Salt to taste (@ 1 t (5 g))

cream cheese frosting ingredients

• 1/2 c (115 g) unsalted Butter, room temp.
• 2  - 8oz pkgs  (455g total) Cream Cheese, room temp.
• 1 t (5 ml) Vanilla Extract
• 4 c (455 g) Confectioners Sugar
• few dashes Orange Bitters (optional)

directions:

banana cake directions

Preheat oven to 350º F. If you have a baking stone, place that in the center rack to bake on. Butter two 8" cake pans, line bottoms with parchment paper, butter parchment, then dust with flour and tap out excess.

1. Spread pecans in a sheet pan and bake in oven for 10 minutes or until gently toasted. Remove from oven and set aside to cool.
2. In a mixer, combine cake flour, baking powder, and sea salt and mix on low for 30 seconds. Set aside. Do not clean bowl.
3. In mixer, beat butter on medium speed until light and fluffy - at least 4 minutes *see note 1. Add in sugar and beat on medium speed until light and fluffy.
4. On low speed, beat in egg yolks and whole eggs one at a time until just blended. On low speed, beat in canola oil.
5. On the lowest speed, stir in flour mix until just blended.
6. Mash bananas well, then mix bananas and pecans into batter.
7. Divide batter between the two 8" pans, place on a sheet pan and put in the oven, or if using a baking stone , slide directly onto the baking stone in the oven.
8. Bake for 45 minutes - 1 hour or until a toothpick comes out clean when inserted into the middle of each of the pans. The kitchen will noticeably smell of the banana cake as it nears completion. Set aside to cool completely before frosting.

butterscotch sauce directions

1. In a heavy saucepan, melt the butter over low-medium heat. Just before butter is completely melted, add the brown sugar, stirring to completely moisten the sugar.
2. Gently cook, stirring occasionally, until the mixture caramelizes and transforms from its initial graininess to a smooth “molten lava”.  Make sure to get the corners of the pot and watch closely because the texture will change quickly, 3-5 min.
3. Whisk in all of the cream at once, lower the heat a little, and continue whisking until the the liquid is homogenous. Turn heat back up to medium and cook for another 7 minutes, whisking every few minutes.
4. Turn off the heat and let cool for 15 minutes. Add half of vanilla extract, Scotch, and sea salt, then taste for flavor.  Add more of each until the flavor is perfect to your palate. Pour into a sealable container and allow to cool fully. Store covered and refrigerated for up to a month.

cream cheese frosting directions

1. In a mixer, beat the butter until light and fluffy. Add cream cheese and beat until light and fluffy.
2. Stir in confectioners sugar, vanilla extract, and bitters then slowly increase speed and beat until incorporated. Set aside until ready to frost cake.

banana cake assembly

1. In a large skillet heat additional 3 T of butter over medium heat. Add sliced bananas and cook until slices start to brown, 1-2 minutes. Carefully turn over bananas and cook other side until browned, 1-2 minutes.
2. If butterscotch has thickened too much to pour, gently heat until it becomes pourable. Set aside.
3. Remove banana cakes from pans, peel off parchment, and trim the tops with a serrated knife to give them flat top surface.
4. Put a dab of frosting in the middle of a cake circle or plate (the frosting helps keep the cake from sliding around). Place the first cake layer on a cake circle or plate. Line several strips of wax paper around base of cake to help keep circle or plate clean.
5. Put about 3/4 cup of frosting in the middle of the cake and spread the frosting working from the center out, leaving a slight built up edge on the outer rim. When finished, you should have nice thin layer of frosting over most of the top surface of the cake, with a 1/2" little wall on the outer rim that will help hold in the butterscotch.
6. Arrange browned banana slices on bottom layer of cake, keeping within the frosting rim. Pour butterscotch over banana slices (you'll only use about half of the butterscotch).
7. Take second cake and frost a thin layer  on the cut top to seal crumb and keep butterscotch from soaking into cake. Carefully turn over cake and set on top of bananas, frosted side down.
8. Spread frosting over entire cake, swirling to completely cover. Remove strips of wax paper at base of cakes. Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving if possible.

* Note 1: The ideal temperature for butter to be creamed is 65 degrees. When creaming butter, you don't want it to get too warm. If the butter actually melts during creaming (the beating generates heat) it can result in a very heavy cake. The bowl should always feel slightly cool to the touch. If it starts to feel warm. Pause the mixing, put bowl in an ice bath or freezer for 5 minutes, then resume.

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