Banana Praline Cake
~ Mary ~
My cake obsession has been on hiatus for the past couple of years. Maybe you’re hoping 2014 will remedy all that – you never know – two cakes in under a month is a good indicator. The good thing about baking now, is that I can call Sam up and have him pick up the excess we don’t
need. Case in point; Sam came over one Monday recently and asked what type of bread I had made. It wasn’t bread – it was a honey cake, we each only had a piece and didn’t dare eat anymore. Not because it didn’t taste good, but rather, the outcome was a deadly gaseous interruption of biblical proportions (who knew a cup of prunes could so so much harm). Next time you see John you can ask him to elaborate, my eyes are watering just thinking about it.
Anyway – Sam took that cake off our hands and I moved on to this less intrusive one.
This is one that I’ve had book marked in my Sky High Cakes book for a few years. I’m so glad I finally got around to making it. The banana cake is subtle, the white chocolate frosting is light, fluffy and flavorful, and the pralines are the pièce de résistance!
Banana Praline Cake
Slightly adapted from Sky High Cakes
Preheat oven to 350º
Grease and dust with flour three 8″ round cake pans
In a bowl mix to combine, then set aside:
3 Cups Cake Flour
1 Tbsp Baking Powder
1 1/2 tsp Cinnamon
1/2 tsp Salt
In a food processor, blender or with an immersion blender puree, then set aside:
3/4 Cup Milk
3 very ripe Bananas
With an electric mixer cream together until light and fluffy:
1 Cup Soft Butter
2 Cups Sugar
On medium high-speed add:
7 Egg Whites (2 or 3 at a time) making sure mixture is smooth between each addition
Turn mixer to low and alternate adding the
Flour mix and
Banana Puree mix
Beat just until blended between each addition.
Divide the batter equally between pans (I use a scale).
Bake for 20-25 minutes until a toothpick comes out clean.
Let cool for 10 minutes, then invert and let cool completely before frosting.
While cake is cooling make the pralines and the frosting!
2 Cups Pecan Halves
in a saucepan and cover with water.
Heat to boiling, bring down to a high simmer for 5-8 minutes until they are soft and swollen.
Drain nuts well in a sieve for 5 or more minutes, but do not pat dry, they need to stay damp.
In a heavy saucepan heat
3 Cups Vegetable Oil
to 350º for frying
In batches, dust the Pecans with:
1/2-3/4 Cup Powdered Sugar
Shake the sieve to let the excess sugar fall away.
Immediately add the coated nuts to the hot oil .
Fry for 2-3 minutes.
Use a slotted spoon to remove and drain on paper towels.
Repeat until all the nuts are finished.
White Chocolate Frosting
In the microwave, sauce pan or double boiler melt:
11 oz White Chocolate
1/2 Cup Heavy Cream
Be sure to melt on LOW so the chocolate does not seize.
Cool completely, to room temp, before continuing.
In a chilled mixing bowl with chilled beaters beat until soft peaks form:
3 1/2 Cups Heavy Whipping Cream
2 tsp Vanilla
At the soft peak stage add:
White Chocolate Mixture
Continue beating until stiff.
Do not over-beat or it will separate.
Frost your cake!
Use 1 Cup of the Pecan Mixture between the layers and the other cup for the decor around the outside.
You may want to use some of these tips for your creation!