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Lorenza Ávila

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Banana Cake with Caramel Frosting

30 mins
45 mins
Low
258
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Did you think that a perfect combination of cake and fruit did not exist? This recipe for Banana Cake with Caramel Frosting is perfect because the cake is moist and soft but flavored with banana while the frosting is caramel and cream cheese. We recommend that when you make frosting you refrigerate it well so that when you have to spread it, it is easier to handle. And remember: the banana is one of the fruits that has a considerable amount of potassium.
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Ingredients

14 portions
  • 4 bananas
  • 1 cup raw sugar, divided
  • 1 cup butter
  • 1/2 cups sugar
  • 2 eggs
  • 2 tablespoons vanilla essence
  • 3 cups flour
  • 2 tablespoons baking soda
  • 1 tablespoon baking soda
  • 1 tablespoon salt
  • 1 cup sugar, for the caramel
  • 2 tablespoons butter, for the caramel
  • 1 1/2 cups whipping cream, divided, at room temperature, for the caramel and the frosting
  • 2 tablespoons butter, for the frosting
  • 2 cream cheeses, 190 g or 6.7 ounces each for the frosting
  • 1 cup almond, thinly sliced and toasted

Preparation

Preheat the oven to 180°C (356°F)
In a bowl, mash the banana with half of the Muscovado (unrefined) sugar sugar until obtaining a puree. Set aside.
For the cake, beat the butter until it is creamy, add the rest of the Muscovado sugar and the refined sugar, beat 3 minutes. Add the eggs one by one, the essence of vanilla, the mashed banana, incorporating the sifted powders.
Pour the mixture into a previously greased and floured cake mold 25cm (9.8 inch) in diameter. Bake for 45 minutes or until cooked, remove from oven and cool.
For the caramel sauce, in a saucepan over medium heat, cook the sugar until it forms an amber caramel, add the butter and the cream to beat and stir until incorporated. Remove and cool.
For the frosting, in a blender add the butter with the cream cheese, add the caramel ganache and beat with the balloon whisk until it doubles its volume. Place in a sleeve with the pastry bag and refrigerate.
For the assembly, cut the banana bread into 3 equal parts. Spread one of the loaves with a bit of caramel frosting and place another sponge cake on top. Repeat until 3 layers and cover all the cake with the rest of the frosting.
Smooth the frosting with the help of a stepped spatula. Cover the edges of the cake with almonds and decorate with the rest of the frosting to your liking. Serve.

PRESENTATION

Garnish with toasted almonds and serve with coffee.

TIPS

Refrigerate the frosting and the cake well so that when ready to assemble, they are easier to handle.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Patty Solis
04/07/2019 05:23:02
Riquísimo

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