Happy New Year: Year of the Banana

I like birthdays…. mine, yours, his, hers… everybody’s. They are a personal New Year of life to just start again; make it right; and do all the things you did not do last year. They are a celebration of, well, Life (on earth) – and I like that.

This year, we are celebrating the Super-Fantastic Wife’s birthday twice… maybe three times. She will have a small party at work with friends/co-workers, a bigger party with family, and a maybe a smaller, intimate party with close friends at home. At work, they will go out to lunch and return to the office for dessert – and that is where I come in. I will make the dessert for her to take to work – Banana Pecan Cake w Cream Cheese Frosting and Burnt Rum Glaze.


2¼ c all-purpose flour
¾ t baking soda
½ t baking powder
½ t kosher salt
1 stick unsalted butter, softened at room temperature
1½ granulated sugar
3 large eggs, separated
2 large ripe bananas, mashed
½ c buttermilk
1 vanilla bean, or 1 t pure vanilla extract
1 c pecans, toasted and chopped
Baker’s Joy pan spray
Cream Cheese Frosting, recipe follows
Brunt Rum Glaze, recipe follows

My Method:

preheat oven to 350 degrees; spray two 9 inch cake pans with Baker’s Joy and set aside

combine the following ingredients and sift: all purpose flour, baking soda,
baking powder, and kosher salt; set aside

combine mashed bananas and buttermilk, set aside

using an electric mixer, cream softened butter and granulated sugar until
light and creamy; this will take about 5 minutes on high speed

scrape the seeds from the vanilla bean (or vanilla extract) and add to creamed butter-sugar mixture; reduce speed to low; add egg yolks, one at a time making sure each is fully incorporating before adding the next

alternately add the flour mixture and banana mixture to the butter-sugar mixture; starting and ending with the flour; mix just until combined – DO NOT OVERMIX THE BATTER!

whip the egg whites until stiff, this will take less than a minute by hand using a wire whisk

fold the stiff egg whites into the cake batter; divide batter between prepared pans; bake for 20 – 25 minutes or until a toothpick inserted into the center of the cakes come out clean

let cakes cool in pan for 10 minutes; turn them out on a rack and allow them to cool completely before frosting

1 - creamed sugar and butter

3 - sifted dry ingredients

2 - separating egg yolks

4 - adding buttermilk to mashed bananas

5 - whipping egg whites by hand

6 - folding stiff egg whites into cake batter

This recipe will provide enough frosting for the cake with plenty leftover for anything else sweet you have in mind!

2 – 8oz blocks of cream cheese, softened
8 oz heavy cream, chilled
16 oz confectioner’s sugar
1 vanilla bean, or 1 t pure vanilla extract
one pinch of kosher salt

My Method:

using an electric mixer and whisk attachment, whip one block of the cream cheese on high for one minute in the mixing bowl

reduce speed to medium and slowly stream in chilled heavy cream

scrape seeds from vanilla bean and add seeds to the mixing bowl; reduce speed to low; add half of confectioner’s sugar; and blend well, scraping down the sides of the bowl periodically

add remaining cream cheese, confectioner’s sugar, and pinch of kosher salt; blend until frosting is very smooth and creamy

use frosting on completely cooled cakes

refrigerate any leftover frosting and use within two weeks

7 - cream cheese frosting 2

10 - frosting first layer

Make this glaze as soon as you are ready to glaze the cakes as it sets and hardens quickly. Be very careful not to get any of this glaze on you; it will burn your skin off!

1 c light brown sugar
2 T unsalted butter, divided
2 – 3 T very good quality dark rum (Meyers’ Rum is a good brand)

My Method:

get all the ingredients before starting; there will be no time once the sugar starts caramelizing

place brown sugar in a dry pan over medium heat; as soon as the sugar starts to liquefy, stir with a rubber spatula; continuously keeping the sugar moving until completely liquefied

14 - caramelizing light brown sugar

add one tablespoon of butter; swirl pan around to combine

add rum; remove pan from heat

add remaining butter and stir to combine

as caramel cools, it will become very elastic before hardening; use rubber spatula to spin cooling caramel around the top of the frosted cake

place cake in refrigerator to allow caramel to harden and completely set


frost the first layer of cake; add 1/3 toasted and chopped pecans to top of layer; and top with the inverted second layer so that the cake ha s a level top

frost the top layer and sides; press remaining pecans into the sides of the cake

place the cake in the refrigerator while preparing the Brunt Rum Glaze

after glaze has reached elastic stage; swirl around the top of the cake for decorative effect

11 - adding pecans to the first layer

12 - adding chopped pecans to the side

13 - top view after adding pecans

16 - swirling burnt rum glaze

15 - swirling brunt rum glaze

If you serve the cake right away, the glaze will provide a crackly, candy contrast to the creamy, smooth frosting and crisp toasted nuts as well as great flavor contrast. If you allow the cake to remain in the refrigerator for an hour or so, the glaze will soften in areas where the glaze is thin and melt on the cake, providing only a flavor contrast. In areas where the caramel is thinker, the crackly candy crunch will remain.

18 - close up

17 - slice

always in good T.A.S.T.E – cause you gottatastethis!


About tawannapatrice

...a native south floridian, i am an artisan baker, personal caterer, and sarcastic demented librarian chick who finds life unbearable without immersing yourself in your true passions…
This entry was posted in Desserts, Food .T.A.S.T.E., Vegetarian/Vegan and tagged , , , , , , . Bookmark the permalink.

One Response to Happy New Year: Year of the Banana

  1. lir says:

    This cake is beautiful!

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