Banana Layer Cake Recipe

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Ingredients:

Serving

2 1/4 cup cake flour sifted
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp allspice
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup unsalted butter softened
1 1/2 cup sugar
3 whole large eggs
2 tsp pure vanilla extract
3/4 cup very ripe mashed bananas
2 1/4 tbsp plain yogurt or sour cream
1 tsp unflavored gelatin
4 tbsp cold water
2 cup whipping cream
2-3 whole fresh firm bananas
1 cup pecans chopped
8 oz caramel or butterscoth ice cream topping
2-3 oz whole pecan halves

Directions:

For Cake:
Preheat oven to 350 degrees. Lightly brush sides and bottom of 10 sprinform pan with butter. Chill in refrigerator until ready to use.
Sift the flour, baking powder, baking soda, salt, and spices into a small bowl and set aside.
Whip the butter with an electric mixer at medium speed until very light. Gradually beat in the sugar and continue to beat until fluffy. Beat in eggs, one at a time. Beat in vanilla flavoring.
Lower the mixer speed to slow. Add 1/2 the flour mixture alternating with the mashed bananas. Add the second 1/2 of the flour mixture alternating with the yogurt. Do not over mix. Finish mixing by hand with a large rubber spatula.
Pour the batter into chilled pan and bake at 350 degrees for 40-50 minutes or until a toothpick inserted in center of the cake comes out clean. Cool cake in pan for 10-15 minutes. Remove from pan to cool completely. When cooled, cut cake into two layers and set aside
*Note: Recipe is for a two layer banana cake. If a three-layer cake is desired, simply cut the original 10 cake into three layers. If a four-layer cake is desired it will be necessary to double the recipe and bake two 10 cakes to cut into four layers.
For Filling:
In a small bowl, sprinkle gelatin over cold water to soften. Scald 1/2 cup of the cream and pour over softened gelatin. Stir until completely dissolved. Cool. whip remaining cream until soft peaks form. Add 1/2 cup caramel ice cream topping and cream-gelatin mixture and beat until stiff peaks form.
Assembly:
Spread a thin layer of remaining ice cream topping on bottom layer of cake. Sprinkle 1/2 cup nuts on top. Cover completely with sliced bananas. Spread just enough cream mixture to cover bananas. Add top layer of cake. Frost top and sides of cake with remaining cream mixture/icing. Decorate by placing whole pecans at bottom edge of cake. Refrigerate at least 1 hour before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7463.84 Kcal (31250 kJ)
Calories from fat	4298.15 Kcal
		% Daily Value*
Total Fat	477.57g	735%
Cholesterol	1210.8mg	404%
Sodium	3380.75mg	141%
Potassium	5093.88mg	108%
Total Carbs	763.16g	254%
Sugars	396.54g	1586%
Dietary Fiber	50.3g	201%
Protein	98.77g	198%
Vitamin C	47.9mg	80%
Vitamin A	1.7mg	57%
Iron	34.8mg	193%
Calcium	1310.1mg	131%

Amount Per 100 g
Calories	342.95 Kcal (1436 kJ)
Calories from fat	197.49 Kcal
		% Daily Value*
Total Fat	21.94g	735%
Cholesterol	55.63mg	404%
Sodium	155.34mg	141%
Potassium	234.05mg	108%
Total Carbs	35.07g	254%
Sugars	18.22g	1586%
Dietary Fiber	2.31g	201%
Protein	4.54g	198%
Vitamin C	2.2mg	80%
Vitamin A	0.1mg	57%
Iron	1.6mg	193%
Calcium	60.2mg	131%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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