It's time for my lovely niece's birthday, and I was racking my brain for a delicious, moist cake that was kid friendly and could be baked up in a six inch pan, but was still enticing to the adults attending the dinner. And what I came up with is this lovely banana cake, with a twist. I made Bananas Foster, and then mashed it up and dumped it into the cake mix. And what came out was pretty fantastic. I think if I make this again, I'll make a double batch of Bananas Foster, and slather some of it in between the layers. For the adults only, that is.
Bananas Foster Cake
Adapted from Brennan's and Sally's Baking Addiction
¾ cup (1½ sticks) unsalted butter
1 cup dark brown sugar
½ cup granulated sugar
½ teaspoon ground cinnamon
¼ cup banana liqueur
4 medium bananas, sliced
¼ cup dark rum
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
3 large eggs
1 teaspoon vanilla extract
1¼ cups buttermilk
Cream Cheese Frosting
Melt butter, sugars, and cinnamon in a 12-inch heatproof skillet over medium-high heat. Cook, stirring, until sugar is dissolved, 4 minutes. Add banana liqueur and bananas; cook, until bananas are soft and slightly caramelized, 4 to 6 minutes. Add rum, and using a match or lighter, ignite to flambé; cook until flame dies out. Spoon banana mixture into a bowl and refrigerate until cooled.
Preheat the oven to 350°F and grease a 9x13-inch pan. Whisk the flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the cooled banana mixture on low speed until creamy - about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is okay.
Spread batter into the prepared pan. Bake for 45 to 50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Cream Cheese Frosting
½ cup (1 stick) unsalted butter
1 (8-ounce) package cream cheese
¼ teaspoon salt
2 teaspoons pure vanilla extract
1 (1-pound) box confectioner's sugar (about 3½ cups)
Milk or cream to adjust consistency of frosting, if necessary
Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.